Creamy Courgette and Garlic Rigatoni
with mozzarella and fresh parsley- Milk
- Wheat
- Cereals containing gluten
- Sulphites
- Mustard
- Soya
- May contain traces of allergens
In this recipe, courgette is turned into delicate ribbons and baked with a rich, creamy tomato sauce and globs of melting mozzarella. This is a pasta dish with a twist, and one you're sure to enjoy!
Ingredients
1 unit(s)
Courgette
2 unit(s)
Garlic
1 pack(s)
Chopped Tomato with Onion & Garlic
½ sachet(s)
Italian Herbs
65 grams
Creme Fraiche
(Contains: Milk)
125 grams
Mozzarella
(Contains: Milk)
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
5 grams
Parsley
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
1 unit(s)
Onion
1 sachet(s)
Vegetable Stock
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Cooking steps
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Trim the courgette, then quarter lengthways. Chop widthways into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces.
- Roughly chop the parsley (stalks and all).
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the onion until fragrant, stirring occasionally, 4-5 mins.
- Add the courgette and garlic and fry for another minute.
- Add chopped tomatoes, stock, creme fraiche, balsamic vinegar, half the Italian herbs and 1/2 tsp sugar (double both for 4p).
- Cover and cook for 6-8 mins.
- Stir the drained pasta through the sauce.
- Season to taste with salt and pepper.
TIP: Loosen the sauce with a splash of water if it becomes too thick.
- Divide the pasta between bowls or deep plates.
- Drain and tear the mozzarella on the pasta. Drizzle over some cracked pepper.
- Garnish with the chopped parsley.
Explore Similar Recipes
