Creamy No-Cook Basil Sauce with Rigatoni
Inspired by techniques from NYT Cooking.
Rigatoni tossed in a no-cook sauce of cottage cheese, Gorgonzola, basil and fresh tomato blended in minutes.
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Method
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Equipment
- food processor
- serving bowl
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 532 kcal |
| Protein | 26.2 g |
| Carbohydrate | 71.9 g |
| of which sugars | 7 g |
| of which free sugars | 0 g |
| Fat | 15.7 g |
| of which saturates | 5 g |
| Fibre | 4.3 g |
| Salt | 1.66 g |
Protein per 100 kcal
4.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Pasta
- 170 g dried rigatoni
Pasta water
- 15 g fine salt for 3 litres of pasta water (0.5%) about 2½ tsp; most of it goes down the drain
Sauce
- 1 garlic cloves, peeled
- 170 g cottage cheese
- 30 g Gorgonzola
- 30 g basil leaves
- 150 g ripe tomato, in large chunks
- ¼ tsp ground black pepper
- 2 tbsp pine nuts (optional)
- 1
Cook the pasta. Boil the rigatoni in 3 litres lightly salted water until al dente.
- 2
Blend the sauce. Meanwhile chop the garlic in the processor, then add the cottage cheese, Gorgonzola and basil and blend until smooth and pale green. The cottage cheese gives a creamy body with much less fat than cream.
- 3
Add the tomato. Pulse the tomato in just until it is in small pieces, so the sauce keeps some texture. Stir in the pepper and pine nuts and scrape into the serving bowl.
- 4
Toss. Drain the rigatoni well and stir it into the sauce straight away; the heat of the pasta warms the sauce through. Serve at once.
Storage
Best eaten straight away; refrigerate leftovers within 2 hours for up to 1 day.
