Recipes
Rainy day for summer
Vegetarian ragù with rigatoni, feta and basil

Vegetarian ragù with rigatoni, feta and basil

Name: Vegetarian ragù with rigatoni, feta and basil
Yield: Serves 6
Ingredients: 500g rigatoni; 4 portions https://www.deliciousmagazine.co.uk/recipes/mushroom-lentil-and-walnut-ragu/mushroom, lentil and walnut ragù; Small bunch basil, leaves picked; 200g feta

Easy
June 2017

Easy
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.

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

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

Save recipe

Save

Save recipe Print

Rate

Ingredients

500g rigatoni
4 portions mushroom, lentil and walnut ragù
Small bunch basil, leaves picked
200g feta

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.

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.

Fancy getting a copy in print?

Subscribe to our magazine