Creamy Courgette and Tomato Rigatoni
with fresh basil
Ingredients
1 unit(s)
Courgette
1 unit(s)
Garlic
1 unit(s)
Onion
1 pack(s)
Chopped Tomatoes
1 sachet(s)
Italian Herbs
250 grams
Cream
(Contains Milk)
125 grams
Mozzarella
(Contains Milk)
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
5 grams
Parsley
1 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Instructions
Preheat your oven to 190°C/170°C fan/gas mark 5. Trim the courgette. Use a peeler to peel long ribbons down the length of the courgette. Peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces. Thinly slice the basil (stalks and all).
Heat a drizzle of oil in a large pan on medium-high heat. Add the onion and garlic and fry stirring occasionally, 2-3 mins. Deglaze with the chopped tomatoes and cream and add balsamic vinegar and Italian herbs. Stir well and season with salt and pepper. Cook for 5 mins on low heat.
Divide the courgette ribbons over an oven dish (they may lie on top of each other). Tear the buffalo mozzarella into small pieces.
Pour the sauce over the courgette ribbons in the baking dish and arrange the buffalo mozzarella pieces on top. Season with salt and pepper. Bake in the oven for 20 mins.
Meanwhile, boil a large pot of salted water for the rigatoni. TIP: If you’re in a hurry you can boil the water in your kettle. When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pot. Drizzle with oil and stir through to stop it sticking together.
Stir in half the chopped basil to the rigatoni. Season with salt and pepper and toss well. Divide the pasta between plates and spoon the courgette with the sauce over it. Garnish with the remaining basil.
