My kids love Italian food, be it pizza, risottos, antipasto and pasta is one of their favourite. But it can be tricky to keep it healthy and nutritious for them while keeping that comfort food taste they crave.
Hence why, this creamy vegan rigattoni with Zacusca Beetroot has quickly become a hit in our house. And better yet, your kids won’t even notice they’re eating their veggies. Mix it with your favourite fresh herbs, we’ve used some curly parsley from our veggie patch and you’ve got yourself a great quick and easy dinner favourite that all the family will love.
So here it goes:
Creamy Vegan Rigattoni with Zacusca Beetroot
Ingredients
- 500g rigattoni
- 1/2 brown onion chopped
- 1 and 1/2 jars of Zacusca Beetroot
- 1/2 can corn kernels drained (or frozen)
- 1 tbsp extra virgin olive oil
- 1 small handful chopped curly parsley
- chilli flakes (optional)
Instructions
- Cook the rigattoni al dente using the instructions on the packet.
- While the rigattoni are boiling, in a hot pan place 1tbsp extra virgin olive oil and fry off the onion for a couple of minutes or until fragrant.
- Add the drained corn kernels and fry them off for a couple of minutes. Add the Zacusca Beetroot and mix through until well combined.
- Drain the pasta and serve hot with your creamy Zacusca Beetroot sauce. Top with curly parsley and dinner is served! For a bit more colour you can add some chilli flakes.
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