| KCAL | PRO | CARB | FAT | FIBER |
| 515.4 | 16.6g | 84.2g | 12.4g | 1.8g |
Makes 3 |
| Rigatoni 300g or 10.6 oz |
| Single Plant Based Cream 270ml or 9 fl oz |
| Garlic Cloves 6 |
| Tomato Puree 2.5 tbsp |
| Oregano Fresh 1/4 cup |
| Vegan Cheese 1 tsp |
| Chilli Flakes 1 tsp |
| Fresh Basil 10 leaves |
| Olive Oil 1 tsp |
| Black Pepper 1 tsp |
| Salt 1 pinch |
Method |
| Begin by bringing a large pot of salted water to a boil and cook the rigatoni pasta according to the package instructions. Once cooked, drain the pasta and reserve one cup of pasta water. |
| While the pasta cooks, finely chop the fresh basil and oregano. |
| In a pan, heat olive oil over medium heat and add the minced garlic. Sauté for a minute, then add the chopped oregano and basil. Cook for an additional minute or two. |
| Stir in the tomato paste and chili flakes, and cook for 30 seconds. |
| Pour in the single cream and continue cooking for another 2-3 minutes. |
| Add the cooked rigatoni to the pan, along with some of the reserved pasta water (if needed), a pinch of salt, black pepper, and parmesan cheese. Mix everything together over medium heat for about 3 minutes or until you get a smooth and creamy texture. |
| Serve with additional parmesan and fresh basil if desired. |
A flavorful and hearty pasta dish that is perfect for a weeknight dinner. The dish is perfect for those who love a bit of heat in their food, and the fresh herbs give it a lovely aroma and taste. It is a perfect comfort food.
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