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Mushroom Rigatoni

Mushroom Rigatoni

with pesto sauce and parsley

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)

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

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Nutrition Values

Energy (kcal)762 kcal
Energy (kJ)3187 kJ
Fat40.6 g
of which saturates19.6 g
Carbohydrate77.7 g
of which sugars9.9 g
Dietary Fiber0 g
Protein21.9 g
Cholesterol0 mg
Salt0.83 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 Rigatoni
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, off the heat.
  • Drizzle with oil and stir through to prevent sticking.

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

Make the Sauce
2
  • Meanwhile, place a pan over medium heat with a drizzle of oil.
  • Halve, peel and chop the onion into small pieces. Clean the mushrooms with kitchen paper and cut them into quarters. Chop any larger pieces so all are evenly sized.
  • 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 to the pan and cook until slightly thickened, 2-3 mins.
Add the Pasta
3
  • Roughly chop the parsley, stalks and all.
  • Add the drained pasta to the pan with the mushroom pesto mixture.
  • Stir to coat fully.
  • Season to taste with salt and pepper.
Divide and Serve
4
  • Divide the pasta between bowls.
  • Garnish with cheese and chopped parsley.