Creamy Green Bean Rigatoni
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Green Bean Rigatoni

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 grams

Green Beans

125 grams

Cherry Tomatoes

1 unit(s)

Garlic

5 grams

Parsley

180 grams

Dried Rigatoni

(Contains Wheat May be present Soya, Mustard)

1 sachet(s)

Hello Muscat

(Contains Celery)

65 grams

Creme Fraiche

(Contains Milk)

25 grams

Grated Italian Style Hard Cheese

(Contains Milk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

sideBannerName

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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Pan with Lid
Colander

Instructions

Get Prepped
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).
Cook the Pasta
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.
Start Your Sauce
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.
Cook the Veg
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.
Finish the Sauce
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.

Stir and Serve
6
  • Serve the creamy green bean pasta in bowls.
  • Garnish with a sprinkle of the remaining parsley.
Meal right image

Explore Similar Recipes

Meal left image