Creamy Goat's Cheese Rigatoni with Fried Sage
in cherry tomato sauce with toasted walnuts4.5(420)
Calories
:
791 kcalProtein
:
29g proteinTotal
:
20 minutesDifficulty
:
EasyVeggie
Allergens:
- Milk (including lactose)
- Gluten
- Tarwe
- Noten
- Walnoten
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Noten
- Pinda's
- Sesamzaad
- Selderij
Sage is part of the mint family, so it naturally has a slightly minty flavour, with hints of eucalyptus and citrus. It's strong, earthy, and adds the perfect finishing touch to any dish!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
60 g
Fresh goat's cheese
(Contains: Milk (including lactose))
90 g
Rigatoni
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
125 g
Red cherry tomatoes
50 g
Mini Roma tomatoes
½ piece
Onion
1 piece
Garlic
½
Tomato paste
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
2.5 g
Fresh sage
(May be present: Selderij)
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
¼ piece
Low sodium vegetable stock cube
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3309 kJ
Calories791 kcal
Fat36.2 g
Saturated Fat16.9 g
Carbohydrate84.5 g
Sugar18 g
Dietary Fiber8.9 g
Protein29 g
Salt1.3 g
Potassium696.5 mg
Calcium28.8 mg
Iron1 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
1
- Boil plenty of water in a pot or saucepan and cook the pasta for 13 - 15 minutes.
- Reserve 50ml pasta water per person, then drain and set aside.
- Chop the onion and crush or mince the garlic. Halve all of the tomatoes.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the garlic and onion for 1 - 2 minutes.
2
- Add the tomato paste and all of the tomatoes, then fry for 4 - 5 minutes.
- Add the reserved pasta water and crumble in the stock cube (see pantry for amount). Reduce the heat and allow to simmer for 5 minutes.
- Meanwhile, heat a clean frying pan over high heat. Toast the walnuts until golden-brown, then remove from the pan and set aside.
3
- Tear the sage leaves off of the stems.
- Melt a knob of butter in the same frying pan over medium-high heat.
- Fry the sage for 1 - 2 minutes or until lightly browned (see Tip).
- Stir the pasta and three quarters of the cheese into the sauce. Season to taste with salt and pepper.
Tip: take care, as the sage may burn quickly.
4
- Serve the pasta on plates and crumble over the rest of the cheese.
- Top with the fried sage and garnish with the walnuts.
- Drizzle with the honey and the residual sage butter from the frying pan.
