Creamy Courgette Rigatoni with Chorizo
with chilli flakes and Italian style cheese
This is a hearty pasta dish that's nutritious too. The creaminess comes from creme fraiche—a lighter alternative to full-fat cream—while the courgette and baby spinach are filled with potassium, iron, and an array of vitalizing vitamins.
The quantities provided above are averages only.
Ingredients
110 grams
Creme Fraiche
(Contains: Milk)
½ unit(s)
Onion
2 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
1 sachet(s)
Vegetable Stock
90 grams
Chorizo
(Contains: Milk)
2 unit(s)
Garlic
1 sachet(s)
Dried Chilli Flakes
½ unit(s)
Lemon
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
120 grams
Baby Spinach
1 unit(s)
Courgette
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking steps
- Boil a large pot of salted water for the rigatoni.
- Halve and peel the onion. Thinly slice half an onion (per 2P).
- Peel and grate the garlic (or use a garlic press).
- Trim the courgette and quarter lengthways. Chop widthways into small pieces.
- Zest half a lemon (per 2P). Cut into quarters.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Add the rigatoni to the boiling water and bring back to the boil.
- Simmer until softened, 10-12 mins.
- When ready, reserve 50ml of the pasta water (per 2P), then drain the pasta in a colander.
- Return the rigatoni to the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
- While the pasta cooks, place a pan over medium heat with a glug of oil.
- Once hot, add the courgette and season with salt and pepper. Cook until softened, 4-5 mins.
- Stir in the garlic and cook for 1 min more.
- Add the spinach a handful at a time and cook until wilted, 1-2 mins. Season to taste with salt and pepper.
- Pop the cooked veg in a bowl and cover to keep warm.
NOTE: Adding chorizo? Add to the pan along with the courgette and fry until starting to brown, 3-5 mins.
- Return the pan to medium heat with a drizzle of oil.
- Once hot, add the onion and cook until softened, stirring occasionally, 4-5 mins.
- Add the stock and reserved pasta water. Simmer until thickened slightly, 2-3 mins.
- Stir in the creme fraiche and cook until piping hot, then season with a pinch of pepper.
- Add the pasta to the sauce along with the veg.
- Stir until everything is well coated and warmed through, 30 secs.
- Add a pinch of lemon zest and lemon juice to taste.
- Taste and add more salt, pepper and lemon juice if needed.
TIP: Add a splash of water if you feel the sauce needs loosening.
- Serve heaping helpings of creamy pasta in bowls.
- Garnish with a sprinkling of cheese and a scattering of chilli flakes (use less if you don't like spice).
