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Creamy Lemon Courgette Rigatoni is a wonderful summery pasta. Lots of veggies all cooked in one pan in around 20 minutes for a speedy weeknight meal the whole family can enjoy! Recipe on thecookandhim.com | #summerpasta #pastasauce #veganpasta #courgettepasta #rigatoni #creamypastasauce #lemonpasta

Creamy Lemon Courgette Rigatoni

Prep: 15 mins | Cook: 20 mins | Total: 35 mins | Quantity: 3 servings

Ingredients

  • 1 teaspoon oil
  • 1 tablespoon vegan butter
  • 1 leek – sliced into rings, washed and drained
  • 4 large cloves garlic – peeled and crushed
  • 1 teaspoon dried sage
  • 1 teaspoon smoked paprika
  • 4 tablespoons nutritional yeast
  • 1 cup (240ml) white wine
  • 3 cups (750ml) vegetable stock
  • 1 lemon juice
  • 1 large courgette – grated
  • 3 + 1/2 cups (300g) dried rigatoni pasta
  • 2-3 handfuls fresh baby spinach
  • 1/2 cup (120g) grated vegan mozzarella
  • 1/3 cup (10g) grated vegan parmesan
  • 1/2 cup (125ml) vegan cream
  • few fresh basil leaves – shredded

Instructions

  1. Heat the oil and butter in a large saucepan or skillet then saute the leeks for 3-4 minutes until just softened
  2. Add the garlic and cook for 1 more minute
  3. Stir in the sage, paprika and nutritional yeast
  4. Add the wine, stock and lemon juice and then stir in the grated courgette and pasta and give everything a good stir
  5. Bubble over a medium heat, stirring from time to time for 10-12 minutes until the pasta is just cooked
  6. Wilt in the spinach then melt in the grated cheeses
  7. Stir in the cream and basil and season to taste

Notes

  • See details in the blog post for substitution ideas
  • Store any cooled leftovers in an airtight container in the fridge. It's just as lovely cold for a packed lunch or picnic or can be reheated in a saucepan or microwave

Recipe by The Cook & Him at https://thecookandhim.com/recipes/creamy-lemon-courgette-rigatoni/