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20 minutes

Fresh Rigatoni in Cauliflower-Tomato Ragu

with Parmesan Shavings

Cooking time

20 minutes

Servings

2/4

Calories

520 /serving

Relax with a heart-warming dish of ragu in a mere 20 minutes. Fresh tubes of rigatoni are the right pasta shape to sop up a hearty tomato sauce that’s brimming with veggie content. Our cauliflower ‘rice’ crumbles in just the right way to give it a meaty consistency, bulked up with the mild, sweet onion flavour of lightly caramelized leeks. Showering the dish with shaved Parmesan drives the coziness right on home.

We will send you:

  • 200g Cauliflower ‘rice’ (chopped cauliflower)
  • 3 Garlic cloves
  • 50g Sliced leeks
  • 30g Vegetable demi-glace
  • 225g Fresh rigatoni
  • 398ml Tomatoes (canned)
  • 25g Shaved Parmesan (contains rennet)
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Eggs, Milk, Wheat

You will need:

Medium pot
Large high-sided pan
Strainer
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
12 g
Saturated Fat
5 g
Sodium
1890 mg
Total Carb
85 g
Sugars
10 g
Protein
23 g
Fibre
10 g
Preparation
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Make the ragu
Bring a medium pot of salted water to a boil. Mince the garlic. In a large, high-sided pan, heat a drizzle of olive oil on medium. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the leeks, cauliflower rice, spices and S&P. Sauté, 8 to 10 min., until lightly caramelized. Add the tomatoes and demi-glace. Cook, stirring frequently, 6 to 8 min., until softened and the flavours have combined.
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Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 5 to 8 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
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Combine the pasta
To the pan of ragu, add the pasta and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until coated; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Plate your dish
Divide the pasta between your bowls. Garnish with the cheese. Bon appétit!