Creamy Green Bean Rigatoni
with cherry tomatoes and parsley garnish
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.
Tags:
Veggie
•Under 650 calories
Allergens:
Wheat
•Celery
•Milk
Total Time25 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
150 g
Green Beans
125 g
Cherry Tomatoes
1 piece
Garlic
5 g
Parsley
180 g
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
1 sachet
Hello Muscat
(Contains Celery)
65 g
Creme Fraiche
(Contains Milk)
25 g
Grated Italian Style Hard Cheese
(Contains Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2254 kJ
Energy (kcal)539 kcal
Fat18.7 g
of which saturates11.2 g
Carbohydrate74.8 g
of which sugars8.2 g
Dietary Fiber0 g
Protein18.4 g
Cholesterol0 mg
Salt1 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.
Utensils
•Grater
•Pan with Lid
•Colander
Instructions
1
- Boil a large pot of salted water for the pasta.
- Trim the green beans then chop into thirds.
- Halve the tomatoes.
- Finely chop the parsley (stalks and all).
- Peel and grate the garlic (or use a garlic press).
2
- Add the rigatoni to the boiling water and simmer until softened, 12 mins.
- Drain the pasta in a colander and pop back in the pot.
- Drizzle with oil and stir through to prevent sticking.
3
- While the rigatoni cooks, place a medium pan over medium-high heat with a drizzle of oil.
- Once hot, fry the garlic until fragrant, 1 min.
- Pour in 75ml water (double for 4p) and stir in the muscat.
- Simmer until the mixture has reduced by a third, 5-6 mins.
4
- Once the sauce has reduced, add the green beans and tomatoes to the pan.
- Cover with a lid or some foil and cook until the green beans are tender and tomatoes are softened, 3-4 mins.
- Stir in the creme fraiche and bring to the boil.
- Season to taste with salt and pepper.
5
- Add the drained pasta to the sauce and stir through to coat.
- Ensure it's piping hot, then remove from the heat.
- Stir in the Italian style cheese and half the parsley.
TIP: Add a splash of water if the sauce is too thick.
6
- Serve the creamy green bean pasta in bowls.
- Garnish with a sprinkle of the remaining parsley.