Creamy Tomato and Green Bean Rigatoni
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Creamy Tomato and Green Bean Rigatoni

Creamy Tomato and Green Bean Rigatoni

with Lemon Courgette Ribbon Salad

Get your greens in with our Creamy Tomato and Green Bean Rigatoni. A simple creamy sauce ties together the veg with pasta perfectly suited to carry all the sauce, whilst a zesty courgette salad gives freshness - delicious!

Tags:
Veggie
•Family Friendly
•Chef's Choice
Allergens:
Cereals containing gluten
•Milk
•Egg

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 Time30 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Green Beans

125 grams

Baby Plum Tomatoes

1 unit(s)

Garlic Clove

1 unit(s)

Lemon

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

1 unit(s)

Courgette

(May contain Celery)

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2941 kJ
Energy (kcal)703 kcal
Fat31.8 g
of which saturates19 g
Carbohydrate82.3 g
of which sugars13.3 g
Dietary Fiber7.9 g
Protein24.1 g
Salt1.73 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Large Saucepan
•Colander
•Peeler
•Medium Bowl
•Small Bowl
•Pan
•Aluminum Foil
•Lid

Instructions

1

Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.

Trim the green beans, then cut into thirds. Halve the tomatoes.

Halve the lemon. Peel and grate the garlic (or use a garlic press). 

2

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

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

3

While the pasta cooks, trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre.

In a medium bowl, combine the olive oil for the dressing (see pantry for amount) and half the lemon juice. Season with salt and pepper.

Add the courgette ribbons, toss to coat, then set aside.

4

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and tomatoes. Season with salt and pepper. Stir-fry until starting to char and soften, 3-4 mins. Add the garlic and cook for 1 min more.

Stir in the vegetable stock paste and water for the sauce (see pantry for amount). Simmer until reduced by half, 4-5 mins.

5

Stir through the creme fraiche and bring to the boil.

Add the cooked pasta and toss to coat in the sauce. Simmer until piping hot, 1-2 mins. Add a squeeze of lemon juice, then remove from the heat.

Stir in the hard Italian style cheese until melted.

Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.

6

Share the pasta between your bowls.

Serve the courgette ribbons on top of the pasta or alongside if you'd prefer.

Enjoy!

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