Garlic Vegetable Rigatoni Recipe
SLIMMING WORLD VEGETARIAN
A healthy and very tasty pasta meal made with large rigatoni tubes and a whole host of vegetables, including a good selection of super speed foods, designed to help you stuff your face and get slimmer at the same time…not bad eh?!
The listed quantities of vegetables don’t have to be exact, you can change things, replace things…add more or less, it’s really just down to your own personal taste – what I have here is just a guide, so don’t feel pressured to follow it to the word!
1 x 500g bag rigatoni pasta
1 x box 500g mushrooms
1 x beefsteak tomato
1 x bunch asparagus
1 x bunch spring onions
1 x courgette
8 x Baby plum or cherry tomatoes
Frozen petit pois peas (about a handful)
Baby spinach leaves – a couple of handfuls
Salt & coarse ground black pepper
1 x tbsp Schwartz Garlic Italian Seasoning
For the sauce:
1 x tbsp quark
1 x tbsp fat free fromage frais
Garlic granules to taste (I go for full-on garlic burn)
1/4 tsp chilli powder
1 x tsp Heinz salad cream (70% less fat)
Water to mix
1. Preheat oven to 180°C. Slice beefsteak tomatoes and baby plum (or cherry) tomatoes.
2. Put on a lined baking tray (sprayed with Frylight), sprinkle lightly with salt, pepper and Garlic Italian seasoning, Cook in oven for about 5-10 mins. Chop and put to one side.
3. Wash the asparagus. Hold the base of the stem with one hand and hold with the other hand, about halfway up the stem. As you allow the asparagus to bend it will naturally snap off the unwanted base section, taking away the hardest part of it and leaving the nicest part to eat.
4. Put asparagus on a baking tray and drizzle with balsamic vinegar and coarse ground black pepper, spray with frylight and cook for around 10-15 minutes. Cut into largish pieces and put aside.
5. Wash and chop the mushrooms into chunky quarters. Spray frylight in pan and fry until brown. I find Frylight is generally quite naff for frying most things as it vanishes after a few minutes, so have a glass of water on hand and add a bit at a time..it helps them cook gradually and you only need to add more Frylight later on to brown them.
6. Wash and chop spring onions into 1″ pieces. Add to mushrooms (once browned), along with the frozen peas and simmer for a few minutes.
7. Cut up courgette into thin strips or use a spiralizer to make courgette spaghetti.
8. Add courgette, tomatoes, asparagus and stir the vegetable mixture, keeping it on a low heat.
9. Boil rigatoni, drain and put aside.
10. Make sauce: Mix quark, fromage frais, garlic granules, chilli powder, salad cream. Add water to make thin sauce and mix well. (I find I often prefer using a small amount of the 70% salad cream instead of artificial sweetener and at 1 syn for a whole tablespoon, it’s well worth it).
11. Add desired amount of sauce to vegetables, throw in a couple of handfuls of freshly torn baby spinach leaves and add pasta, stir well.
12. Top with black pepper, parmesan (30g for healthy option A) and optional fresh red onions.
Really enjoyed this, it had lots of flavour and was really filling. It’s well worth taking the bit of extra time to cook the tomatoes, mushrooms and asparagus differently then add altogether at the end. Great blend of textures, flavours and colours.
The rigatoni was rather large..ok it was huge, should have used a slightly smaller pasta or added 3/4 of the bag instead, as it did overtake all those lovely flavours a bit.