with Cannellini Beans in Tomato Sauce
Ingredients: Cannellini beans (white beans, water, salt, calcium chloride, disodium EDTA) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Rigatoni (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Mirepoix (onion, carrot, celery) • Spinach • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide) • Garlic.
Allergens
Tags
Rigatoni
170 g
Cannellini Beans
1 unit(s)
Mirepoix
113 g
Vegetable Stock Powder
3.75 g
Smoked Paprika-Garlic Blend
3 g
Garlic, cloves
2 unit(s)
Tomato Sauce Base
2 tbsp
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Baby Spinach
56 g
Mild Italian Sausage, uncased
250 g
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (3/4 cup) pasta water.
- Strain rigatoni, then return to the pot, off heat.
- Meanwhile, peel, then mince or grate garlic.
- Roughly chop spinach.
- Using a strainer, drain and rinse cannellini beans.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then sausage and mirepoix. Cook for 4-6 min, breaking up sausage into smaller pieces, until mirepoix is tender-crisp and sausage is cooked through.**
- Add Smoked Paprika-Garlic Blend, garlic and tomato sauce base. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
- To the same pan, add crushed tomatoes, beans, half the stock powder (use all for 4 servings) and 1/4 cup (1/2 cup) reserved pasta water.
- Reduce heat to medium. Cook for 2-3 min, stirring occasionally, until thickened slightly. Season with salt and pepper. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- To the large pot with rigatoni, add spinach and tomato-veggie mixture. Stir for 1 min, until spinach is wilted.
- Divide pasta between bowls.
- Sprinkle Parmesan over top.
If you've opted to add sausage, when the pan is hot, add sausage and mirepoix. Cook for 4-6 min, breaking up sausage into smaller pieces, until mirepoix is tender-crisp and sausage is cooked through.** Follow the rest of the recipe as written.
1020
kcal
Calories
31
g
Fat
10
g
Saturated Fat
138
g
Carbohydrate
18
g
Sugar
23
g
Dietary Fiber
56
g
Protein
85
mg
Cholesterol
1860
mg
Sodium
0.2
g
Trans Fat
2350
mg
Potassium
450
mg
Calcium
10
mg
Iron
with Spinach, Bell Peppers and Parmesan
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