Rigatoni Quinoa Bolognese Tart
I present to you my adaptation of a classic Italian dish. The Rigatoni Quinoa Bolognese Tart is a delicious pasta dish with quinoa; try it, and you will see that food can be rich and tasty.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
- 200 grams pasta, Rigatoni
- 1 cup quinoa
- 2 cups water
- grated cheese, As needed
- 1 carrot, medium
- 1 onion
- 180 grams button mushrooms
- 1 sprig celery
- 1 clove garlic
- 500 grams tomato, mashed
- 40 milliliters olive oil
- oregano, Necessary amount
- basil, Necessary amount
- salt, To taste
Preparation
15 mins
40 mins
Low
- Bolognese sauce: Put all the ingredients in the blender, except for the oil. Start blending. Add the oil and continue blending. Check the salt level. Put the quinoa in a fine mesh strainer and rinse under water for a few seconds to remove the bitterness. Cook the quinoa with twice its volume of water (1 cup of quinoa, 2 cups of water) until the water is absorbed over medium heat. Mix the quinoa with the Bolognese and let it cool slightly. Cook the rigatoni as instructed by the manufacturer (I prefer them al dente since they will go in the oven later), drain, drizzle with oil, and toss (to prevent sticking).
- Sprinkle with a little grated cheese. In a non-stick mold, place the rigatoni upright, so the holes face up. They should be very close together. Pour the Bolognese sauce on top and cover with grated cheese. Bake at 170º C for 15/20 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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