Vegetarian ragù with rigatoni, feta and basil
- June 2017
- Serves 6
- Hands-on time 10 min, plus making the ragù
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.
- 17.3g (5.9g saturated)
- 78.7g (7.3g sugars)
You could also serve with mashed potatoes or wet polenta.
This recipe uses 4 portions of sauce for 6 people, but if you’re feeling very hungry reheat an extra portion.
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