Creamy Rigatoni with Veggie No-Chicken
in mascarpone-tomato sauce with fresh basil- Gluten
- Tarwe
- Melk (inclusief lactose)
- Soja
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Selderij
.
Ingredients
½ piece
Red onion
1 piece
Garlic
1 piece
Tomato
90 g
Rigatoni
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
100 g
Passata
5 g
Fresh basil
(May be present: Selderij)
25 g
Mascarpone
(Contains: Melk (inclusief lactose))
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
½ sachet(s)
Italian seasoning
80 g
Vegan chicken pieces
(Contains: Soja)
½ piece
Bell pepper
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
½ teaspoon
Sugar
to taste
Salt and pepper
½ tablespoon
Water
Nutrition Values
Utensils
Cooking Steps
Boil plenty of salted water in a pot or saucepan and cook the rigatoni for 13 - 15 minutes, covered. Reserve some of the pasta water, then drain and set aside. Meanwhile, crush or mince the garlic and transfer half to a bowl. Add the Italian herbs and the veggie chicken pieces, then mix well to combine.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the veggie chicken for 4 minutes until lightly browned, then stir in the water (see pantry for amount). Fry for 1 more minute until the water has evaporated. Season with salt and pepper, then remove from the pan and set aside. In the meantime, chop the onion. Dice the tomato and the bell pepper.
Heat the rest of the olive oil in the same pan over medium-high heat. Fry the onion with the rest of the garlic for 1 - 2 minutes, then add the tomato and the bell pepper and fry for 3 - 4 minutes. Deglaze with the balsamic vinegar, then add the passata, mascarpone and sugar. Reduce the heat to medium and cover with the lid, then allow to simmer gently for 6 minutes.
In the meantime, chop the basil into ribbons and grate the Parmigiano Reggiano.
Add 20ml pasta water per person to the sauce. Stir in half of the basil, then add the rigatoni and veggie chicken. Mix well to combine, adding an extra splash of pasta water as necessary if the sauce is too thick. Season to taste with salt and pepper.
Serve the rigatoni on plates. Garnish with the Parmigiano Reggiano and the rest of the basil.
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.
