Rupy's high-protein rigatoni
- Dr Rupy Aujla
Save recipe
Serves 2
Easy
Prep: 10 mins
Cook: 35 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
The walnut, tempeh and Puy lentil blend in this recipe delivers on the protein and fibre needs for your gut wellbeing – plus the flavour is phenomenal!
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Rigatoni with broccoli pesto
A star rating of 0 out of 5.0 ratings
Rigatoni with courgette, lemon and parmesan
A star rating of 0 out of 5.0 ratings
Rigatoni with tomato, rosemary and parmesan sauce
A star rating of 0 out of 5.0 ratings
Try our high-protein rigatoni, then try vodka pasta (penne alla vodka), saucy meatballs with burrata and pesto or pasta with sausage, kale and mustard.
With red wine and mixed herbs plus a bit of time you get a gorgeous bowl of food that is nourishing and delicious. Try it with different pasta varieties if you wish and, for more protein, use a lentil- or bean-based pasta.
Recipe extracted from Healthy High Protein by Dr Rupy Aujla (£26, Ebury Press). Photographs: Andrew Burton. Recipes are sent by the publisher and not retested by us.
Rupy's high-protein rigatoni recipe
Ingredients
Nutrition
-
2 tbsp olive oil
plus extra to serve
-
100g onions
finely chopped
-
4 garlic cloves
finely chopped
-
3 tsp dried mixed herbs
-
2 tbsp tomato purée
-
100ml red wine
-
100g walnuts
roughly chopped
-
200g tempeh
roughly chopped
-
200ml vegetable stock
-
200ml passata
-
1 tbsp balsamic vinegar
-
200g cooked Puy lentils
-
100g cavolo nero
stalks removed, leaves massaged and roughly chopped
-
150g rigatoni
-
20g parmesan
finely grated, to serve
Nutrition: per serving
- fibre22.1g
- protein56.7g
Ad
Method
-
step 1
Heat the oil in a large lidded casserole over a medium heat, and cook the onions, stirring occasionally, for 10 mins until softened and starting to turn golden.
-
step 2
Add the garlic and plenty of seasoning, and cook for 1 min before adding the herbs and tomato purée. Cook for 3-4 mins to intensify the flavour.
-
step 3
Add the wine and cook for 3 mins until there is no smell of alcohol and the mixture becomes thick and sticky.
-
step 4
Add the walnuts and tempeh, and stir to coat them. Cook for 2 mins, stirring, then add the stock, passata, vinegar and lentils. Reduce the heat to low-medium, stir until combined and simmer, part-covered with the lid, for 15 mins
-
step 5
Toss in the cavolo nero for the final 2 mins of cooking. Meanwhile, cook the pasta in plenty of boiling salted water following pack instructions. Drain, reserving a mugful of the cooking water. Add the pasta to the sauce with enough of the pasta cooking water to loosen. Serve in bowls, drizzled with olive oil and with the parmesan scattered over.
More ways with rigatoni.
Authors
Dr Rupy Aujla
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue