Supergreen Pork Rigatoni Alla Ragù Bianco with Parmigiano Reggiano
with hidden veggies for kids: courgette & spinach- Gluten
- Tarwe
- Melk (inclusief lactose)
- Noten
- Pistachenoten
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Selderij
- Gluten
- Tarwe
- Sesamzaad
- Noten
- Pinda's
With our hidden veggies recipes, you can serve delicious meals that are fresh, easy to make and sneakily packed with the veggies that kids usually push to the side of the plate. Family dinner made stress-free!
Ingredients
90 g
Rigatoni
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
100 g
Pork mince
(May be present: Ei, Mosterd, Soja, Selderij, Gluten, Tarwe)
½ piece
Garlic
½ piece
Courgette
100 g
Spinach
5 g
Fresh basil
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
5 g
Pistachio nuts
(Contains: Noten, Pistachenoten May be present: Sesamzaad, Noten, Pinda's)
Not included in your delivery
½ piece
Low sodium vegetable stock cube
¾ tablespoon
Olive oil
25 milliliters
Water for the sauce
½ tablespoon
White balsamic vinegar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the pasta for 13 - 15 minutes, then drain and set aside.
- Meanwhile, chop the basil. Grate the cheese and the courgette.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the spinach until wilted and reduced, stirring regularly.
- Transfer the spinach to a tall container.
- Add the garlic, the cream and the water for the sauce, along with half each of the basil and the cheese.
- Use an immersion blender to process into a smooth sauce.
- Transfer the sauce to the same pan and bring to a gentle boil. Allow to simmer over a low heat until further use.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the courgette for 3 minutes.
- Add the mince and fry for 3 more minutes, then deglaze with the white balsamic vinegar. Season to taste with salt and pepper.
- Meanwhile, roughly chop the pistachios.
- Stir the pasta, mince and courgette into the sauce.
- Serve the pasta on deep plates and drizzle with extra virgin olive oil as preferred.
- Garnish with the pistachios and the rest of the basil and cheese.
