Creamy Courgette and Tomato Rigatoni
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Creamy Courgette and Tomato Rigatoni

with fresh basil

Tags:
Family Friendly
•Veggie
Allergens:
Milk
•Wheat
•Sulphites

The quantities provided above are averages only.

Total Time45 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Courgette

1 unit(s)

Garlic

1 unit(s)

Onion

1 pack(s)

Chopped Tomatoes

1 sachet(s)

Italian Herbs

250 grams

Cream

(Contains Milk)

125 grams

Mozzarella

(Contains Milk)

180 grams

Dried Rigatoni

(Contains Wheat May be present Soya, Mustard)

5 grams

Parsley

1 sachet(s)

Balsamic Vinegar

(Contains Sulphites)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)4889 kJ
Energy (kcal)1169 kcal
Fat63 g
of which saturates38.8 g
Carbohydrate91.6 g
of which sugars21.4 g
Dietary Fiber6.6 g
Protein31.3 g
Cholesterol0 mg
Salt2.21 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Oven dish
•Grater
•Peeler
•Colander

Cooking Steps

1

Preheat your oven to 190°C/170°C fan/gas mark 5. Trim the courgette. Use a peeler to peel long ribbons down the length of the courgette. Peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces. Thinly slice the basil (stalks and all).

2

Heat a drizzle of oil in a large pan on medium-high heat. Add the onion and garlic and fry stirring occasionally, 2-3 mins. Deglaze with the chopped tomatoes and cream and add balsamic vinegar and Italian herbs. Stir well and season with salt and pepper. Cook for 5 mins on low heat.

3

Divide the courgette ribbons over an oven dish (they may lie on top of each other). Tear the buffalo mozzarella into small pieces.

4

Pour the sauce over the courgette ribbons in the baking dish and arrange the buffalo mozzarella pieces on top. Season with salt and pepper. Bake in the oven for 20 mins.

5

Meanwhile, boil a large pot of salted water for the rigatoni. TIP: If you’re in a hurry you can boil the water in your kettle. When 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 pot. Drizzle with oil and stir through to stop it sticking together. 

6

Stir in half the chopped basil to the rigatoni. Season with salt and pepper and toss well. Divide the pasta between plates and spoon the courgette with the sauce over it. Garnish with the remaining basil.