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Mushroom and Pork Rigatoni

Mushroom and Pork Rigatoni

with bell pepper and onion
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Calories
: 
645 kcal
Protein
: 
39.6g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

240 grams

Irish Pork Mince

180 grams

Dried Rigatoni

(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)

250 grams

Mushrooms

1 unit(s)

Bell Pepper

1 unit(s)

Onion

1 unit(s)

Garlic

1 sachet(s)

Beef Stock

50 grams

Cream Cheese

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)2700 kJ
Energy (kcal)645 kcal
Fat20 g
of which saturates8.2 g
Carbohydrate76.2 g
of which sugars10.5 g
Dietary Fiber7.2 g
Protein39.6 g
Salt2.3 g
Potassium290.7 mg
Calcium23.7 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater

Cooking steps

Get Prepped
1
  • Boil a large pot of salted water for the pasta.
  • Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. 
  • Roughly chop the mushrooms.
  • Halve, peel and chop the onion into small pieces.
  • Peel and grate the garlic (or use a garlic press).
Cook the Pasta
2
  • When boiling, add the pasta to the water 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.
Fry the Mushrooms
3
  • Place a pan over medium-high heat and drizzle with oil.
  • Once hot, add the mushrooms, season to taste with salt and pepper and fry for 4-6 mins.
  • Once softened, transfer to a bowl and set aside.
Cook the Mince
4
  • Return the pan to medium-high heat with a drizzle of oil
  • When hot, add the bell pepper and onion. Cook until softened, stirring, 3-4 mins.
  • Add the mince 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.
Make the Sauce
5
  • Reduce the heat then add the cream cheese, mushrooms, stock and a splash of water.
  • Cook, stirring often, until sauce thickens, 2-3 mins.
  • Season with pepper, to taste.

TIP: If sauce is too thick, add water, 1 tbsp at a time, until desired consistency is reached.

Divide and Serve
6
  • Add the creamy mince to the pot with the rigatoni and stir until combined.
  • Divide the pasta between bowls.
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