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Mushroom Rigatoni

Mushroom Rigatoni

with pesto sauce and parsley
4.0(659)
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Calories
: 
762 kcal
Protein
: 
21.9g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

25 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

180 grams

Dried Rigatoni

(Contains: Wheat May be present: Soya, Mustard)

1 unit(s)

Onion

250 grams

Mushrooms

1 sachet(s)

Green Pesto

(Contains: Milk)

5 grams

Parsley

125 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)3187 kJ
Energy (kcal)762 kcal
Fat40.4 g
of which saturates19.4 g
Carbohydrate77.7 g
of which sugars9.9 g
Protein21.9 g
Salt1 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.
•Colander

Cooking steps

PDF
Cook the Pasta
1
  • Boil a pot of salted water for the rigatoni.
  • When boiling, add the pasta and cook until softened, 12 mins.
  • Once cooked, drain in a colander and pop back in the pot.
  • Drizzle with oil and stir through to stop it sticking together.

TIP: If you're in a hurry you can boil the water in your kettle.

Fry the Veg
2
  • Meanwhile, heat a drizzle of oil in a pan over medium heat.
  • Halve, peel and chop the onion into small pieces. Clean the mushrooms with kitchen paper and cut them into quarters.
  • When the oil is hot, add the onion and fry for 1-2 mins. Add the mushrooms and cook for 5-7 mins, stirring occasionally.
  • Add the pesto and creme fraiche and heat for 2-3 min, until slightly thickened.
Add the Pasta
3
  • Roughly chop the parsley stalks and all.
  • Add the drained pasta to the pan with the mushroom pesto mixture.
  • Toss to coat fully.
  • Season to taste with salt and pepper.
Divide and Serve
4
  • Divide the pasta between bowls.
  • Garnish with Italian style hard cheese and chopped parsley.
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