Creamy Eggplant Rigatoni with Beef-Pork Mince
with tomato tapenade & arugula
Rigatoni, with their distinctive ribbed shape, are like little flavour magnets in pasta-form. Their ridges hold sauces perfectly, making every bite an explosion of flavour!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Beef-pork mince with Italian herbs
(May be present: Ei, Mosterd, Selderij, Soja, Gluten)
90 g
Rigatoni
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ piece
Eggplant
20 g
Tomato tapenade
(Contains: Zwaveldioxide en sulfiet May be present: Selderij)
½ piece
Garlic
1 piece
Onion
20 g
Arugula
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
½ tablespoon
Flour
60 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan for the pasta.
- Dice the eggplant into 1 - 2cm chunks, then transfer to a bowl and coat with the flour.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the eggplant for 8 - 10 minutes until evenly browned, then turn off the heat.
Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
- Meanwhile, boil the pasta for 10 - 12 minutes, then drain and set aside. Prepare the stock in the meantime.
- Chop the onion and crush or mince the garlic.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the onion and garlic for 3 - 4 minutes.
- Add the mince and fry for 3 more minutes, separating it as you do so.
- Deglaze the mince mixture with the stock and balsamic vinegar.
- Stir in the cream and the tomato tapenade, then continue cooking for 4 - 5 minutes over low heat.
- Serve three quarters of the arugula on deep plates.
- Transfer the pasta and eggplant to the sauce and mix well to combine.
- Season generously with salt and pepper, then serve.
- Garnish the pasta with the rest of the arugula.
