Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Rigatoni
Broccoli & Black Bean Rayu Rigatoni
Black bean rayu, miso and tahini whisked into a sauce that clings to everything. The broccoli cooks in the pasta water, so it is one pan and about twenty minutes.
Imogen Royall
Feeds: 2
20 minutes
Ingredients
- 175g rigatoni
-
1 medium broccoli, cut into small florets
-
200g extra firm tofu, drained
-
4 tbsp White Mausu Black Bean Rayu
-
1 tbsp white miso
-
3 tbsp runny tahini
-
1 lime, juiced
-
Fresh coriander, leaves picked
Rigatoni
From: £4.95
Method
1
Bring a large pan of salted water to the boil. Add the broccoli and cook for 5–6 minutes until tender. Using a slotted spoon, transfer the broccoli to a bowl, reserving the cooking water.
2
Cook the rigatoni in the same water according to the packet instructions until al dente, reserving a large mug of the pasta water before draining.
3
Meanwhile, heat 1 tablespoon of the oil from the White Mausu Black Bean Rayu in a large frying pan over a medium-high heat. Crumble the tofu into the pan and break up to form a mince. Cook for 8–10 minutes, stirring occasionally, until golden and crisp around the edges.
4
While the tofu cooks, whisk together two tablespoons of the chunky black bean mixture from the jar, the white miso, tahini, lime juice and a splash of the reserved pasta water, adding more until you have a smooth creamy sauce.
5
Once the tofu is crisp, add the cooked broccoli back in with the drained pasta. Pour over the Black Bean Rayu sauce. Toss everything together until evenly coated, adding a splash more pasta water if needed to loosen.
6
Divide between bowls and finish with the fresh coriander and an extra spoonful of Black Bean Rayu if you like.
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