Our Recipe Boxes
Mushroom Rigatoni
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mushroom Rigatoni

Mushroom Rigatoni

with pesto sauce and side salad

This veggie pesto pasta dish is simple to make but it certainly doesn't lack in flavour. Vitamin-rich mushrooms and heaping helpings of Italian style cheese make for a nutritious and delicious meal.

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

Ingredients

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)

40 grams

Salad Leaves

10 grams

Parsley

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

sideBannerName

Nutrition Values

Energy (kcal)528 kcal
Energy (kJ)2208 kJ
Fat15.51 g
of which saturates3.77 g
Carbohydrate76.48 g
of which sugars8.55 g
Dietary Fiber0 g
Protein20.9 g
Cholesterol0 mg
Salt0.81 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

Colander

Instructions

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, 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 heat for 1 min. Add a splash of water to loosen the sauce if required.
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 salad leaves between your plates.
  • Spoon the pasta on top.
  • Garnish with Italian style hard cheese and chopped parsley.