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Cheesy Veg Rigatoni

with tossed salad
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Get 50% off your first box!
Calories
: 
813 kcal
Protein
: 
32.9g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Mustard
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

180 grams

Dried Rigatoni

(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)

110 grams

Creme Fraiche

(Contains: Milk)

100 grams

Grated Cheese

(Contains: Milk)

40 grams

Salad Leaves

1 sachet(s)

Paprika

(Contains: Mustard)

2 unit(s)

Cucumber

1 sachet(s)

Vegetable Stock

1 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

1 unit(s)

Tomato

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

250 milliliter(s)

Milk

Energy (kJ)3401 kJ
Energy (kcal)813 kcal
Fat39.6 g
of which saturates21.3 g
Carbohydrate84 g
of which sugars15.2 g
Dietary Fiber4.8 g
Protein32.9 g
Salt6.7 g
Potassium347.3 mg
Calcium32.4 mg
Iron1.6 mg
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.

Cooking steps

Cook the Pasta
1

Add 250g milk (per 2P), 350ml water (per 2P), stock and pasta to a large pot and bring to a boil. Cook until the pasta is softened 10 - 15 mins. 

2

Meanwhile, trim the cucumber, then quarter lengthways. Chop widthways into small pieces.

Chop the tomato into 2cm chunks. 

Just before serving toss the salad leaves, tomato and cucumber with the honey mustard dressing. Season to taste with salt and pepper. 

3

Once the pasta is cooked, remove the pot from the heat.  Stir through the paprika, cheese and creme fracihe, until the cheese is melted. Season to taste with salt and pepper, if required. 

4
  • Divide the cheesy pasta between plates or bowls.
  • Serve the tossed salad alongside. 
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