Mushroom and Tomato Rigatoni
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Mushroom and Tomato Rigatoni

with Italian cheese

Cherry tomatoes form the base of the creamy pomodoro sauce coating the linguine in this Italian-inspired dish. Continuing the Mediterranean theme are gorgeous green pesto and grated Italian style cheese.

Tags:
Quick
Family Friendly
Veggie
Allergens:
Wheat
Soya
Milk
Celery
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Rigatoni

(Contains Wheat May be present Soya, Mustard)

1 unit(s)

Onion

1 sachet(s)

Worcester Sauce

(Contains Soya)

2 unit(s)

Garlic

1 pack(s)

Passata

5 grams

Chives

25 grams

Grated Italian Style Hard Cheese

(Contains Milk)

125 grams

Mushrooms

1 tin(s)

Tomato Paste

1 unit(s)

Carrot

1 sachet(s)

Vegetable Stock

(Contains Celery)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

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Nutrition Values

Energy (kJ)2178 kJ
Energy (kcal)521 kcal
Fat6.5 g
of which saturates3.1 g
Carbohydrate95.4 g
of which sugars21.3 g
Dietary Fiber2.2 g
Protein21.7 g
Cholesterol0 mg
Salt1.98 g
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.

Utensils

Grater
Colander

Instructions

1

Preheat the oven to 220 degrees. Cut the onion into half rings. Cut the carrot into cubes. Cut the mushrooms into quarters. In a bowl, mix the onion, mushrooms and carrot with drizzle of oil, salt and pepper. Spread the vegetables on a baking tray lined with baking paper and roast in the oven for 12-15 minutes.

2

Bring plenty of water to the boil with a pinch of salt in a pan with a lid for the pasta. Cook the penne, covered, for 10 - 12 minutes (see Tip). Drain, reserving some of the cooking liquid and leave to steam without a lid.

3

Press or finely chop the garlic. Cut the chives.

Heat a drizzle of oil in a frying pan over medium heat. Fry the garlic and tomato paste for 1 minute. Add the chopped tomato, vegetable stock and 150ml water (double for 4p). Stir in 1/2 tsp sugar (double for 4p). 

Season to taste with salt, pepper and sugar.

4

Stir the roasted vegetables and penne into the sauce. Divide the pasta with sauce over the plates. Garnish with the cheese and chives.

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