Make a batch of Elly Pear’s vegetarian ragù in advance and store it in the freezer to avoid 6pm panic. Once defrosted, a bowl of this hearty pasta recipe can be on the table and ready to eat in as little as 10 minutes.
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Ingredients
- 500g rigatoni
- 4 portions mushroom, lentil and walnut ragù
- Small bunch basil, leaves picked
- 200g feta
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Method
- Cook the pasta according to the packet instructions, then drain, reserving a little of the cooking water. While the pasta is cooking, gently reheat the ragù in a saucepan over a low-medium heat until piping hot, stirring occasionally.
- When the pasta is cooked and drained, return it to the pan, tip in the hot ragù and stir in the larger basil leaves, adding a little of the reserved pasta water to loosen if needed.
- Divide among 6 bowls, crumble over the feta, add the smaller basil leaves to decorate and finish with plenty of black pepper.
Nutrition
- 604kcals Calories
- 17.3g (5.9g saturated) Fat
- 26.6g Protein
- 78.7g (7.3g sugars) Carbs
- 10.9g Fibre
- 0.9g Salt
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