Creamy Beef Rigatoni with Eggplant
with tomato tapenade & arugula
Rigatoni is derived from the Italian word rigato, which means striped.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Beef mince with Italian seasoning
(May be present Celery, Soy, Gluten, Egg, Mustard)
90 g
Rigatoni
(Contains Wheat May be present Mustard, Soy, Lupin, Egg)
50 g
Cooking cream
(Contains Milk)
½ piece
Eggplant
20 g
Tomato tapenade
(Contains Sulphites May be present Celery)
½ piece
Garlic
1 piece
Onion
20 g
Arugula
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
½ tablespoon
Flour
60 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan for the pasta.
- Dice the eggplant into 1 - 2cm chunks, then transfer to a bowl and coat with the flour.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the eggplant for 8 - 10 minutes until evenly browned, then turn off the heat.
Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
- Meanwhile, boil the pasta for 10 - 12 minutes, then drain and set aside. Prepare the stock in the meantime.
- Chop the onion and crush or mince the garlic.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the onion and garlic for 3 - 4 minutes.
- Add the mince and fry for 3 more minutes, separating it as you do so.
- Deglaze the mince and the onion with the stock and balsamic vinegar.
- Stir in the cream and the tomato tapenade, then continue cooking for 4 - 5 minutes over low heat.
- Serve three quarters of the arugula on deep plates.
- Transfer the pasta and eggplant to the sauce and mix well to combine.
- Season generously with salt and pepper, then serve.
- Garnish the pasta with the rest of the arugula.