Harissa, mascarpone and basil rigatoni

Harissa, mascarpone and basil rigatoni

This speedy, veggie pasta has just six ingredients but heavily delivers on fiery, creamy goodness. It’s a winner for a weeknight, giving you less time in front of the stove and more time to relax. We can’t stop making it!

Harissa, mascarpone and basil rigatoni

Find all our weekly pasta recipes here.

  • Serves icon Serves 2
  • Time icon Hands-on time 15 min

This speedy, veggie pasta has just six ingredients but heavily delivers on fiery, creamy goodness. It’s a winner for a weeknight, giving you less time in front of the stove and more time to relax. We can’t stop making it!

Find all our weekly pasta recipes here.

Nutrition: Per serving

Calories
415kcals
Fat
26g (16g saturated)
Protein
10g
Carbohydrates
34g (2.9g sugars)
Fibre
2.2g
Salt
0.3g

Ingredients

  • 200g dried rigatoni or tortiglioni pasta
  • 100g mascarpone
  • 1 tbsp harissa (see Tips)
  • 3 basil sprigs, leaves picked
  • Squeeze lemon juice
  • Finely grated parmesan (or vegetarian equivalent) to serve
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Method

  1. Bring a saucepan of heavily salted water to the boil. Add the pasta and cook for 8-10 minutes (depending on how al dente you like it).
  2. While the pasta cooks, put the mascarpone and harissa in a large heatproof bowl and sit it over the pasta pan (like a bain-marie). Stir to combine – the steam will gently heat the sauce without splitting it.
  3. Drain the pasta, transfer to the bowl of sauce and stir to coat evenly. Tear and fold in the basil leaves, then season with salt, freshly cracked black pepper and a squeeze of lemon juice. Divide between bowls and top with more basil and a good grating of cheese.

Nutrition

Calories
415kcals
Fat
26g (16g saturated)
Protein
10g
Carbohydrates
34g (2.9g sugars)
Fibre
2.2g
Salt
0.3g

delicious. tips

  1. If you’re fancying something a little meatier with that same fiery heat, switch out the harissa for the same quantity of ’nduja paste.

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Recipe By

Pollyanna Coupland

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