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Creamy Rigatoni

Creamy Rigatoni

with Garlicky Greens

Our Creamy Rigatoni is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Family Friendly
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

1 unit(s)


(May contain Celery)

½ unit(s)


180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

100 grams

Baby Spinach

150 grams

UHT Cooking Cream

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

100 milliliter(s)

Reserved Pasta Water


Nutritional information

Energy (kJ)2835 kJ
Energy (kcal)677 kcal
Fat30.4 g
of which saturates20.7 g
Carbohydrate78.1 g
of which sugars12.4 g
Protein24.5 g
Salt1.69 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Large Frying Pan


Prep Time

Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta.

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).

Trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre.

Zest and halve the lemon (see ingredients for amount).

Cook the Pasta

Once boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

When ready, reserve some of the pasta water (see pantry for amount), then drain in a colander.

Pop the pasta back into the pan, drizzle with oil and stir through to stop it sticking together.

Stir-Fry the Green Veg

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the courgette ribbons and season with salt and pepper. Cook until softened, 2-3 mins, then stir in the garlic and cook for 1 min more.

Add the spinach a handful at a time and cook until wilted and piping hot, 1-2 mins. Transfer everything to a large bowl and cover to keep warm.

Put your (now empty) frying pan back on medium heat with a drizzle of oil.

Make the Creamy Sauce

Once the oil is hot, add the shallot and cook, stirring occasionally, until softened, 4-5 mins. Stir in the veg stock paste and reserved pasta water, then simmer until reduced by half, 3-4 mins.

Mix in the cooking cream and heat through until piping hot, then season with pepper.

Combine and Stir

Stir three quarters of the hard Italian style cheese through your creamy sauce.

Add the cooked pasta and half the cooked green veg and stir well to combine. Add a splash of water if it's a little too thick.

Add a pinch of lemon zest and a squeeze of lemon juice. Taste and add more lemon juice, salt and pepper if needed.


Share the creamy pasta between your bowls and top with the remaining cooked green veg.

Finish with a sprinkle of the remaining hard Italian style cheese.