Rigatoni with Vegetable and Cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 red pepper
- 1 onion (s)
- 2 carrot (s)
- some mushrooms
- some coconut oil
- 2 tablespoon corn
- salt and pepper
- Paprika powder
- marjoram
- Ground cumin
- 300 ml vegetable stock
- 1 tablespoon ajvar
- some soy cream (soy cream cuisine) or cream
- 500 g riatoni made from 100% durum wheat semolina
Print Recipe
Pin Recipe Instructions
- Cook the rigatoni in salted water until cooked.
- Wash the peppers and cut into small pieces. Peel and cut the onion and carrots. Clean the champions and cut into small slices.
- Braise the vegetables in a little coconut oil, fill up with the vegetable stock and simmer until soft. Then season with salt, pepper, paprika powder, marjoram and cumin, add ajvar and soy cream and bring to the boil again. Puree the vegetable mixture and season to taste again.
- Put the pasta on a plate, pour the vegetable sauce over it and sprinkle with fresh herbs, decorate with dried flowers if necessary.
- The sauce can also be frozen in portions.
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