Beyond Meat® and Zucchini Rigatoni
with Parmesan Blush Sauce
This creamy, tomato-based blush sauce with Beyond Meat® and tender zucchini is a perfect, light and tasty pasta. This meal comes together quickly and is brightened up with fresh herbs!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 piece
Beyond Meat®
1 piece
Zucchini
56 mL
Cream
(Contains Milk)
1 piece
Crushed Tomatoes with Garlic and Onion
2 tbsp
Tomato Sauce Base
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
½ tbsp
Italian Seasoning
170 g
Rigatoni
(Contains Wheat)
7 g
Parsley
Not included in your delivery
1 tbsp
Oil*
0.38 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain and return rigatoni to the same pot, off heat.
Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Transfer zucchini to a plate, then cover to keep warm.
Add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties and half the Italian Seasoning (use all for 4 ppl) to the same pan. Cook, breaking up patties into smaller pieces, until cooked through, 5-6 min.** Season with 1/4 tsp (1/2 tsp) salt and pepper. Meanwhile, roughly chop parsley.
Add tomato sauce base to the pan with Beyond Meat®. Cook, stirring occasionally, until tomato sauce base is well-combined with Beyond Meat® mixture, 1-2 min. Add crushed tomatoes, reserved pasta water and cream. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min. Season with salt and pepper.
Add Beyond Meat® sauce, zucchini and half the Parmesan to the pot with rigatoni. Toss to combine.Season with salt and pepper, to taste.
Divide rigatoni between bowls.Sprinkle with remaining Parmesan. Sprinkle parsley over top.
