Cauliflower-Walnut Veggie ‘Ragu’ with Fresh Rigatoni
Crisp Green Salad & Balsamic Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
The trick to giving this pasta sauce a hearty vibe—without the meat of a traditional ragu or bolognese—is an innovative combo of finely chopped cauliflower and walnuts. Quick-simmered with garlic and onions in a vibrant tomato sauce, and then tossed with big tubes of just-tender rigatoni and grated Grana Padano, the result is one hot and homey number. Add a crisp lettuce side salad in a tangy vinaigrette, and serve up some teeth-sinking satisfaction.
We will send you:
- 15ml Minced garlic
- 60g Radishes
- 50g Diced onions
- 1 Head of lettuce
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 45ml Tomato paste
- 30ml Rich, Snappy Whipped Balsamic vinaigrette
- 200ml Tomato sauce
- 225g Fresh rigatoni
- 25g Walnuts
- 25g Grana Padano (contains rennet)
- 11g Marinara Magic spices (salt, garlic, sugar, red bell pepper, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, brown sugar, onion, basil)
Contains: Eggs, Milk, Mustard, Sulphites, Walnuts, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Olive oil
Salt & pepper
Total Fat
32 g
Saturated Fat
6 g
Sodium
1780 mg
Total Carb
97 g
Sugars
16 g
Protein
29 g
Fibre
14 g
Preparation
Make the sauce
Finely chop the walnuts. In a large, high-sided pan, heat a generous drizzle of olive oil on medium. Add the walnuts, cauliflower rice, onions and garlic. Cook, stirring frequently, 4 to 6 minutes, until softened and fragrant. Increase the heat and add the tomato paste; cook, stirring frequently, 1 to 2 minutes, until dark red. Add the tomato sauce and ⅓ cup water (double for 4 portions); season with the spice blend and S&P. Reduce the heat to simmer and cook, stirring occasionally, 5 to 8 minutes, until the flavours have combined.
Mise en place
While the sauce simmers, bring a medium pot of salted water to a boil. Roughly chop the lettuce, discarding the root end. Thinly slice the radishes.
Boil the pasta
While the sauce continues to simmer, add the pasta to the pot of boiling water; stir gently to separate. Boil, 5 to 8 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly.
Combine the pasta
To the pan of sauce, add the cooked pasta, ½ the Grana Padano and ½ the reserved cooking water. Cook, stirring occasionally, 1 to 2 minutes, until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad & serve
In a large bowl, combine the lettuce, radishes and as much vinaigrette as you’d like; season with S&P to taste and toss to coat evenly. Divide the finished pasta between your plates. Garnish with the remaining Grana Padano. Serve the salad on the side. Bon appétit!
