AD| HelloFresh Creamy Rigatoni with Garlicky Greens and Creme Fraiche

Have you ever opened your fridge in search of inspiration for a tasty recipe and then realised that you haven’t a clue what to make? I have plenty of times. I’d love to be one of those people who can create a delicious dish off the top of their head using just the ingredients in their fridge and cupboards. Sadly, I am not one of those people! I tend to need a little help in the ideas department! Thankfully I have discovered HelloFresh’s online recipe hub.

HelloFresh’s online recipe hub features a collection of tried and tested HelloFresh recipes. You’ll find a mix of old classics, exciting fusion recipes and dishes from around the globe. There’s no shortage of delicious recipes everyone will love, all made in just six easy steps. You can search by cuisine such as British, Asian and Fusion to name a few. There’s also their most popular recipes page which is where I discovered this Rigatoni with Greens & Creme Fraiche recipe.

This veggie dish takes just 25 minutes to prepare and is ready in six simple steps. This recipe features dark greens combined with a hearty portion of creamy garlicky pasta. Yum!

You will need

Allergens: Gluten•Celery•Milk•Egg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1. Put a large saucepan of water with 1/2 tsp of salt on to boil for the pasta. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Pull a vegetable peeler lengthways along the courgette to make ribbons (see picture). Finely chop the chives (use scissors if you want). Zest and halve the lemon.

2. Add the rigatoni to the pan of boiling water and simmer until cooked, 12 mins. When ready, reserve some of the pasta cooking water (see ingredients for amount), then drain in a colander, return to the pan and drizzle over some oil to stop it sticking together.

3. Meanwhile, heat a glug of oil in a frying pan on medium heat. Once hot, add the courgette and season with salt and pepper. Cook until softened, 2-3 mins, then stir in the garlic and cook for 1 minute more. Add the spinach a handful at a time and cook until wilted, 1-2 mins. Pop the greens in a mixing bowl and cover with some foil to keep warm.

4. Put your frying pan back on medium heat with a splash of oil and add the shallot. Cook until softened, stirring occasionally, 4-5 mins, then add the stock powder and water (see ingredients list for amount). Stir to dissolve the stock powder, then simmer until reduced by half, 3-4 mins. Stir in the creme fraiche, heat through until piping hot, then season with pepper. Stir through the chives and three quarters of the grated hard Italian cheese.

5. Add the pasta to your sauce along with half the greens, stir everything together. Tip: If the sauce needs loosening up, just add a splash of water. Add a pinch of lemon zest and a squeeze of lemon juice. Taste and add more lemon juice, salt and pepper if you like things zingy!

6. Serve the creamy pasta in bowls with the remaining greens on top and a sprinkling of the remaining hard Italian cheese. Enjoy!