Tofu and Zucchini Rigatoni
with Parmesan Blush Sauce
This creamy, tomato-based blush sauce with crumbled tofu and tender zucchini makes a perfect light, tasty pasta. This dish comes together quickly and is brightened up with a touch of fresh herbs!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
200 g
Zucchini
56 mL
Cream
(Contains Milk)
370 mL
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.
Pat tofu dry with paper towels, then crumble into pea-sized pieces. Sprinkle over half the Italian Seasoning (all for 4 ppl). Add 1 tbsp (2 tbsp) oil, then tofu to the same pan. Cook, stirring often, until golden-brown all over, 6-7 min.Season with 1/4 tsp (1/2 tsp) salt and pepper. Meanwhile, roughly chop parsley.
Add tomato sauce base to the pan with tofu. Cook, stirring occasionally, until tomato sauce base is well-combined with tofu 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 tofu 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.
