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Speedy Mushroom Rigatoni

Speedy Mushroom Rigatoni

with pesto sauce and parsley

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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:Chef's Choice•Quick•Family Friendly•Veggie
Allergens:Milk•Wheat
Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

25 g

Grated Italian Style Hard Cheese

(ContainsMilk)

180 g

Dried Rigatoni

(ContainsWheatMay be presentSoya, Mustard)

1 piece

Onion

250 g

Mushrooms

1 sachet

Green Pesto

(ContainsMilk)

5 g

Parsley

125 g

Creme Fraiche

(ContainsMilk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3187 kJ
Energy (kcal)762 kcal
Fat40.4 g
of which saturates19.43 g
Carbohydrate77.65 g
of which sugars9.9 g
Dietary Fiber0 g
Protein21.88 g
Cholesterol0 mg
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.
Utensils
Utensilsarrow down iconarrow down icon
•Colander
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
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.

2
  • Meanwhile, place a medium 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.
  • 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.
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.
4
  • Divide the pasta between bowls.
  • Garnish with Italian style hard cheese and chopped parsley.