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Creamy Green Bean Rigatoni
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Creamy Green Bean Rigatoni

Creamy Green Bean Rigatoni

with cherry tomatoes and parsley

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:
Under 650 calories
Veggie
Climate Conscious
Allergens:
Wheat
Celery
Milk
Total Time25 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Onion

150 grams

Green Beans

125 grams

Cherry Tomatoes

1 unit(s)

Lemon

1 unit(s)

Garlic

5 grams

Parsley

180 grams

Dried Rigatoni

(Contains Wheat May be present Soya, Mustard)

1 unit(s)

Courgette

1 sachet(s)

Hello Muscat

(Contains Celery)

110 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

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Nutrition Values

Energy (kJ)2563 kJ
Energy (kcal)613 kcal
Fat20.2 g
of which saturates11.3 g
Carbohydrate90.9 g
of which sugars13.6 g
Dietary Fiber0 g
Protein22.7 g
Cholesterol0 mg
Salt1.61 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
Peeler
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. Halve the lemon.
  • 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).
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, off the heat.
  • Drizzle with oil and stir through to prevent sticking.
Soften the Onion
3
  • 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.
Make the Courgette Ribbons
4
  • Meanwhile, trim the courgette. Run a peeler lengthways along the sides to create ribbons.
  • Pop the ribbons into a bowl and leave aside.
  • Add a squeeze of lemon juice to a separate bowl along with drizzle of oil, and a pinch of salt and pepper.
  • Mix together and leave aside.
Simmer the Sauce
5
  • Once the onion is softened, add the garlic and cook until fragrant, 1 min. 
  • Add 75ml water (double for 4p) along with the muscat.
  • Simmer until the mixture is reduced by a third, 5-6 mins. 
  • Add the green beans and tomatoes. Cover the pan and cook until green beans are tender and tomatoes are softened, 3-4 mins. 
  • Stir in the creme fraiche. Bring to the boil then lower the heat and simmer for 4-5 mins. Season to taste with salt and pepper.
Stir and Serve
6
  • Stir the drained pasta through the sauce, adding a splash of water if it's too thick. 
  • Once warmed through, remove from the heat. 
  • Stir in the parsley and cheese. Taste and add salt and pepper if you feel it needs it. 
  • Add the courgette ribbons to the lemon dressing and toss together.
  • Serve the creamy rigatoni in bowls with the fresh courgette salad on the side.
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