Creamy No-Cook Basil Sauce with Rigatoni
By Joe
Source: NYT Cooking.
Rigatoni tossed in a no-cook sauce of cottage cheese, Gorgonzola, basil and fresh tomato blended in minutes.
Always check the labels of the products you use.
Method
- 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.
Why this label?
25 g protein for 472 kcal = 5.3 g per 100 kcal, so protein gives about 21% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 2.8 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 234 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- serving bowl
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 472 kcal |
| Protein | 25 g |
| Carbohydrate | 70.7 g |
| of which sugars | 6.6 g |
| of which free sugars | 0 g |
| Fat | 9.5 g |
| of which saturates | 4.5 g |
| Fibre | 4 g |
| Salt | 1.13 g |
Protein per 100 kcal
5.3 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
