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Harissa, mascarpone and basil rigatoni

Name: Harissa, mascarpone and basil rigatoni
Yield: Serves 2
Cuisine: Italian recipes
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

By: Pollyanna Coupland
Food producer, delicious.

Published: 2 Apr 24
Updated: 3 Apr 24

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.

Easy
March 2023

Test kitchen approved

Serves 2
Hands-on time 15 min

Find all our weekly pasta recipes here.

Vegetarian recipes

Nutrition: Per serving

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

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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

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.