Creamy Green Bean Rigatoni
with Greek style cheese and cherry tomatoes- Wheat
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
Much like the al dente rigatoni in this tasty veggie pasta dish, the green beans are cooked to perfection, retaining just the faintest bit of bite.
Ingredients
1 unit(s)
Onion
150 grams
Green Beans
125 grams
Cherry Tomatoes
1 unit(s)
Garlic
5 grams
Parsley
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Vegetable Stock
100 grams
Greek Style Cheese
(Contains: Milk)
½ sachet(s)
Italian Herbs
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking steps
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 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.
- Trim the green beans then chop into thirds.
- Halve the tomatoes.
- Finely chop the parsley (stalks and all). Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- While the pasta cooks, place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the onion until softened, 5-6 mins.
- Once the onion is softened, add the green beans, garlic, half the Italian dried herbs (double for 4p) and tomatoes. Fry for another 2-3 mins.
- Add 75ml water (double for 4p) and veg stock to the pan.
- Cover and cook until green beans are tender and tomatoes are softened, 3-4 mins.
- Season to taste with salt and pepper.
- Stir the drained pasta and creme fraiche through the veggies, adding a splash of water if it's too thick.
- Once warmed through, remove from the heat.
- Taste with salt and pepper if you feel it needs it.
- Serve the creamy rigatoni in bowls and crumble over the Greek style cheese. Crack some black pepper over the cheese.Scatter over th chopped parsley.
