Speedy Mushroom Rigatoni
with peas, 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:
Veggie
•Quick
•Family Friendly
Allergens:
Milk
•Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
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
110 grams
Creme Fraiche
(Contains Milk)
120 grams
Peas
1 sachet(s)
Vegetable Stock
2 unit(s)
Garlic
½ sachet(s)
Italian Herbs
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3002 kJ
Energy (kcal)718 kcal
Fat29.9 g
of which saturates12 g
Carbohydrate86.8 g
of which sugars12.7 g
Dietary Fiber0.1 g
Protein26.8 g
Cholesterol0 mg
Salt1.99 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
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.
- Peel and grate the garlic (or use a garlic press).
TIP: If you're in a hurry you can boil the water in your kettle.
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 roughly chop.
- When the oil is hot, fry the onion until slightly softened, 1-2 mins.
- Add the mushrooms and cook until softened, stirring occasionally, 5-7 mins.
- Add half the Italian herbs (double for 4p), garlic, stock, pesto and creme fraiche and cook until slightly thickened, 2-3 mins.
3
- Roughly chop the parsley, stalks and all.
- Add the drained pasta and peas to the pan.
- Stir until fully coated and warmed through, 1-2 mins.
- Season to taste with salt and pepper. Loosen the sauce with a splash of water if you feel it's too thick.
4
- Divide the creamy mushroom pasta between bowls.
- Garnish with cheese and chopped parsley.
