Creamy Beef Rigatoni

When boiling, add the pasta and cook until softened, 10-12 mins.

Once cooked, drain in a colander and pop back in the pot, off the heat.

Drizzle with oil and stir through to prevent sticking.

Place a pan over medium-high heat and drizzle with oil.

Once hot add the sliced mushrooms, season to taste with salt and pepper an fry for 4-6mins. Once soft transfer mushrooms to a medium bowl and set aside.

Return the same pan over medium-high heat with a drizzle of oil

When the pan is hot, add peppers and onions. Cook for 3-4 min, stirring occasionally, until softened.

Add the beef and garlic and fry the mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper.

IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.

Reduce the heat, and add the cream cheese, reserved mushrooms, stock and a splash of water then cook for 2-3 min, stirring often, until sauce thickens.

 (TIP: If sauce is too thick, add water, 1 tbsp at a time, until desired consistency is reached.) Season with pepper, to taste.