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Roast Veg Rigatoni

Roast Veg Rigatoni

with pomodoro sauce and Italian style cheese

This veg-filled pasta dish is the perfect plate for when you want something that's quick to make and will make you feel good. Al dente linguine and an array of veg mean this is a meal that's satisfying while also being suitably nutritious.

Tags:
Quick
Family Friendly
Veggie
Under 650 calories
Allergens:
Wheat
Soya
Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Rigatoni

(Contains Wheat May be present Soya, Mustard)

1 unit(s)

Onion

1 sachet(s)

Worcester Sauce

(Contains Soya)

2 unit(s)

Garlic

1 pack(s)

Passata

5 grams

Chives

1 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

150 grams

Mushrooms

1 tin(s)

Tomato Paste

1 unit(s)

Carrot

1 sachet(s)

Vegetable Stock

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

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Nutrition Values

Energy (kJ)2328 kJ
Energy (kcal)556 kcal
Fat6 g
of which saturates2.7 g
Carbohydrate101.7 g
of which sugars26.1 g
Dietary Fiber3.2 g
Protein21.2 g
Cholesterol0 mg
Salt2.2 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
Baking Sheet with Baking Paper
Colander

Instructions

Prep the Veg
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a pot of salted water for the rigatoni.
  • Halve and peel the onion. Cut each half into three wedges and separate the layers.
  • Trim the carrot and halve lengthways. Chop widthways into 2cm chunks (no need to peel).
  • Quarter the mushrooms. Halve any larger quarters.
  • Spread the veg on a lined baking tray. Toss together with a drizzle of oil, salt and pepper. Roast until tender, 12-15 mins.
Cook the Pasta
2
  • When the water is boiling, add the rigatoni 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.
Start the Sauce
3
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Roughly chop the chives (use scissors if you prefer).
  • Place a pan over medium heat with a drizzle of oil.
  • Fry the garlic and tomato paste until fragrant, 1 min. Next add the passata, stock powder, Worcester sauce, 150ml water and ½ tsp sugar (double both for 4p).
  • Simmer the sauce until thickened slightly, 5-6 mins. Season to taste with salt, pepper and sugar.
Garnish and Serve
4
  • Add the roasted veg and pasta to the sauce.
  • Cook, stirring, until coated and warmed through, 1 min. 
  • Divide the pasta between plates.
  • Garnish with a sprinkling of cheese and chives.
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