Name: Rigatoni in Creamy Goat Cheese & Tomato Sauce with fried sage and walnuts
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 125 g Fresh goat's cheese; 180 g Rigatoni; 250 g Red cherry tomatoes; 2 piece Garlic; 5 g Fresh sage; 20 g Chopped walnuts; 100 g Mini Roma tomatoes; 1 Tomato paste; 1 piece Onion; 1 tablespoon Olive oil; 1 tablespoon [Plant-based] butter; ½ piece Low sodium vegetable stock cube; to taste Salt and pepper; to taste Honey [or plant-based alternative]

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Recipes

Rigatoni in Creamy Goat Cheese & Tomato Sauce

with fried sage and walnuts

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Tags:

Veggie

Allergens:

Melk (inclusief lactose)

•Gluten

•Tarwe

•Noten

•Walnoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

65 g

Fresh goat's cheese

(Contains: Melk (inclusief lactose))

90 g

Rigatoni

(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)

125 g

Red cherry tomatoes

1 piece

Garlic

2.5 g

Fresh sage

(May be present: Selderij)

10 g

Chopped walnuts

(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)

50 g

Mini Roma tomatoes

Tomato paste

½ piece

Onion

Not included in your delivery

½ tablespoon

Olive oil

½ tablespoon

[Plant-based] butter

¼ piece

Low sodium vegetable stock cube

to taste

Salt and pepper

to taste

Honey [or plant-based alternative]

Nutrition Values

Energy (kJ)3309 kJ

Calories791 kcal

Fat36.2 g

Saturated Fat16.9 g

Carbohydrate84.5 g

Sugar18 g

Dietary Fiber11.9 g

Protein29 g

Salt1.3 g

Potassium696.5 mg

Calcium20 mg

Iron0.5 mg

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.

Utensils

•Pan

•Large Frying Pan

•Tall-Sided Pan

Cooking Steps

Boil plenty of water in a pot or saucepan and cook the rigatoni for 13 - 15 minutes. Reserve 50 ml of the pasta water per person, then drain and set aside.
Crush or mince the garlic and finely chop the onion.
Halve the cherry tomatoes and mini Roma Tomatoes.

Did you know... tomatoes are a good source of the antioxidant lycopene. Antioxidants protect our cells and organs against free radicals, which are harmful substances produced by UV radiation and air pollution.

Heat a drizzle of olive oil in a large frying pan.
Fry the garlic and onion for 1 - 2 minutes over medium-high heat.
Add all of the tomatoes and fry for another 4 - 5 minutes.
Add the reserved pasta water and crumble in the stock cube. Reduce the heat and let it simmer for 5 more minutes.

Meanwhile, heat a clean frying pan over high heat. Toast the walnuts until golden brown, then remove from the pan and set aside.
Tear the sage leaves from the stems.
In the same frying pan, heat a knob of butter over medium-high heat.
Fry the sage for 1 - 2 minutes or until golden brown (Be careful: the sage can quickly burn)

Stir in 3/4 of the goat cheese into the sauce and add the rigatoni. Mix everything together. Season to taste with salt and pepper.
Serve the pasta on plates and crumble over the rest of the goatcheese.
Top with the walnuts and garnish with the fried sage and remaining butter.
Drizzle the honey over it.