Rigatoni with crema di rucola

Rigatoni with crema di rucola

Tags

Pasta

Cook

Ingredients

  • Rigatoni
  • 1 tbsp vegan butter
  • 2 tbsp olive oil
  • 5g sage leaves
  • 2 large tomatoes, halved
  • 1 tsp chilli flakes
  • 2½ tbsp olive oil
  • 1 garlic clove, finely grated
  • ½ tsp lemon juice
  • ½ tsp fine salt
  • 300g silken tofu
  • 50g rocket
  • 15g basil leaves
  • 2 tbsp olive oil
  • 1 tsp lemon zest
  • 1 tsp dried onion granules
  • 1 garlic clove, roughly chopped
  • ¾ tsp fine salt
  • Freshly grated nutmeg

Steps

  1. Cook the pasta in salted boiling water until al dente.
  2. Drain the pasta, reserving four tablespoons of the water.
  3. Grate the tomato halves on the large holes of a box grater.
  4. Put the tomato pulp in a sieve over a bowl to drain for a few minutes; discard the skins.
  5. Mix the pulp and half a tablespoon of the juice with chilli flakes, oil, garlic, lemon juice and salt.
  6. Put ingredients from tofu to nutmeg in a blender, add pepper and blend until smooth.
  7. Spoon blended crema into the wok and put it on a medium heat.
  8. Add the pasta and pasta water, cook until the sauce is warm and the pasta is coated, set aside.
  9. Put the butter and oil in a small pan on a medium-high heat.
  10. Once the butter has melted, add the sage leaves and fry, swirling the pan, until they go crisp.