Harissa, mascarpone and basil rigatoni
This speedy, veggie pasta has just six ingredients but heavily delivers on fiery, creamy goodness. It’s a winner for a weeknight, giving you less time in front of the stove and more time to relax. We can’t stop making it!
Ingreadient
- 200g dried rigatoni or tortiglioni pasta
- 100g mascarpone
- 1 tbsp harissa (see Tips)
- 3 basil sprigs, leaves picked
- Squeeze lemon juice
- Finely grated parmesan (or vegetarian equivalent) to serve
Instruction
- Bring a saucepan of heavily salted water to the boil. Add the pasta and cook for 8-10 minutes (depending on how al dente you like it).
- While the pasta cooks, put the mascarpone and harissa in a large heatproof bowl and sit it over the pasta pan (like a bain-marie). Stir to combine – the steam will gently heat the sauce without splitting it.
- Drain the pasta, transfer to the bowl of sauce and stir to coat evenly. Tear and fold in the basil leaves, then season with salt, freshly cracked black pepper and a squeeze of lemon juice. Divide between bowls and top with more basil and a good grating of cheese.
