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Creamy Rigatoni with Grilled Zucchini, Tahini Sauce

Vegetarian Pasta Public
Course: Main course
Preparation time: 20 minutes
Energy: 854 kcal / serving

Instructions

  • 1.   Cut the zucchini into half-moons. Grill them in a pan with a little olive oil, season with salt and pepper.
  • 2.   Cook the rigatoni in salted boiling water according to the package instructions.
  • 3.   Peel the garlic. In a blender, mix the heavy cream with the garlic, tahini, chives, flat-leaf parsley, and vegetable bouillon cube until you get a creamy sauce.
  • 4.   Drain the rigatoni and mix them into the sauce. Season with lemon juice, salt, and pepper, and serve hot.

Notes & Suggestions

  • For a subtle finishing touch, garnish with grilled slivered almonds.

Ingredients for servings

  • 2 zucchinis
  • 1 olive oil
  • 500 g of rigatoni
  • 1 garlic clove
  • 50 cl of heavy cream
  • 4 tahini
  • 1 bunch of chives
  • 1 bunch of flat-leaf parsley
  • 1 vegetable bouillon cube
  • 1 lemon
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    854 kcal
    43 %
  • Fat
    41,16 g
    59 %
  • of which saturated
    27,52 g
    138 %
  • Carbohydrates
    95,36 g
    37 %
  • of which sugar
    8,82 g
    10 %
  • Protein
    21,38 g
    43 %
  • Fibers
    6,13 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference