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
The quantities provided above are averages only.
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
Nutrition Values
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Colander
Cooking Steps
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, 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.
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.
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