Rigatoni Alfredo
with Garlic-Sautéed Veggies
Cooking time
10 minutes
Servings
2/4
Calories
860 /serving
Every forkful of Grana Padano cream sauce is a close-your-eyes moment, with just the right bite to sink your teeth into. Keep it adult and responsible with garlic-sautéed kale and sweet pepper. Texture perk: crouton crumble. Time perk: ready in 10.
We will send you:
- 1 Sweet pepper
- 15ml Minced garlic
- 120g Chopped kale
- 30ml Vegetable demi-glace
- 225g Rigatoni
- 25g Croutons
- 25g Grana Padano (contains rennet)
- 60ml Heavy cream
- 10g Garlic & Sweet Pepper spices (sugar, garlic, red pepper bell, vinegar powder, yeast extract, green pepper bell, salt, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Eggs • Milk • Wheat
You will need:
Large pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
38 g
Saturated Fat
18 g
Sodium
440 mg
Total Carb
111 g
Sugars
11 g
Protein
24 g
Fibre
8 g
Preparation
Boil the pasta
- Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 11 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Mise en place
- Meanwhile, halve, core and thinly slice the sweet pepper lengthwise.
- Lightly crush the croutons into large crumbs.
Sauté the vegetables
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the garlic, kale, sweet pepper, spices and S&P. Sauté, 4 to 5 min., until tender.
Make the sauce & combine the pasta
- To the pot, add the cream, demi-glace, pasta, ½ the cheese, ½ the reserved cooking water and 2 tbsp butter (double for 4 portions).
- Cook, stirring constantly, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the croutons and remaining cheese. Bon appétit!
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