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.
The quantities provided above are averages only.
Ingredients
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
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
Stir the roasted vegetables and penne into the sauce. Divide the pasta with sauce over the plates. Garnish with the cheese and chives.
