Vegetarian ragù with rigatoni, feta and basil
- Published: 15 Aug 17
- Updated: 18 Mar 24
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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Serves 6
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Hands-on time 10 min, plus making the ragù
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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.
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- Recipe from June 2017 Issue
Nutrition
Nutrition: per serving
- Calories
- 604kcals
- Fat
- 17.3g (5.9g saturated)
- Protein
- 26.6g
- Carbohydrates
- 78.7g (7.3g sugars)
- Fibre
- 10.9g
- Salt
- 0.9g
delicious. tips
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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