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!
Find all our weekly pasta recipes here.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
Method
- 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).
- 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.
- 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
- 415kcals Calories
- 26g (16g saturated) Fat
- 10g Protein
- 34g (2.9g sugars) Carbs
- 2.2g Fibre
- 0.3g Salt
Ideal for cooking and draining pasta all in one, this professional pasta pan set includes a 20cm pasta insert and a 20cm granite-finish stockpot and lid.
Price correct April 2024
Rate and review
Rate
You must be logged in to rate a recipe, click here to login.
Reviews
Quick and very simple but still full of flavour,ideal for a midweek meal
Leave a comment, question or tip