Rigatoni with rich mushroom sauce
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 10 mins - 12 mins
A star rating of 2.8 out of 5.9 ratingsRate
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A low-fat dinner which counts as 1 of 5-a-day, ready in just 20 minutes
Freezable
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
300g rigatoni
-
2 tsp olive oil
-
1 red onion
finely chopped
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300g chestnut mushrooms
sliced
-
few thyme
sprigs or good pinch dried
-
150ml beef
consommé from a can
-
2 tsp tomato purée
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Nutrition: per serving
-
kcal300
-
fat3g
-
saturates1g
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carbs60g
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sugars3g
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fibre4g
-
protein12g
-
salt0.56g
low
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Method
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step 1
Cook the pasta in a large pan of boiling water, according to pack instructions. Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until softened. Stir in the mushrooms and thyme, then add the consommé and tomato purée and bring to the boil.
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step 2
Reduce the heat and simmer for 5 mins until the mushrooms are tender. Drain the pasta, return to the pan and stir in the mushroom sauce.
Recipe from Good Food magazine, October 2007
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A star rating of 2.8 out of 5.9 ratings
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