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Mushroom and Tomato Rigatoni

with Italian cheese
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Get 50% off your first box!
Calories
: 
510 kcal
Protein
: 
21.6g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • Milk
  • Celery
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

180 grams

Dried Rigatoni

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

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

Energy (kJ)2135 kJ
Energy (kcal)510 kcal
Fat6.5 g
of which saturates3.2 g
Carbohydrate92.1 g
of which sugars21.3 g
Dietary Fiber5.8 g
Protein21.6 g
Salt1.9 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 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
•Colander

Cooking steps

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.

Meal right image

Explore Similar Recipes

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