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Spicy Oregano and Basil Rigatoni

Spicy Oregano and Basil Rigatoni

 

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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