Recipe

Mushroom Rigatoni

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Mushroom Rigatoni

A creamy sauce of exotic and button mushrooms, flavoured with thyme, garlic, lemon and Parmesan mixed through Rigatoni pasta.




Ingredients to serve 2

  • 200g x Rigatoni
  • 125g x button mushrooms – dice (5mm)
  • ½ x onion – chop finely
  • 2 cloves x garlic – peel & grate finely
  • 3g x thyme – remove leaves, chop
  • ½ x lemon
  • 20g x parmesan
  • 125ml x cream
  • 3g x parsley – pick off leaves, chop
  • . x butter (from your pantry)
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)

Ingredients to serve 4

  • 400g x Rigatoni
  • 250g x button mushrooms – dice (5mm)
  • 1 x onion – chop finely
  • 4 cloves x garlic – peel & grate finely
  • 5g x thyme – remove leaves, chop
  • 1 x lemon
  • 40g x parmesan
  • 250ml x cream
  • 5g x parsley – pick off leaves, chop
  • . x butter (from your pantry)
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Lemons: Using the fine side of the box grater, grate the green/yellow peel of the lemon to create lemon zest. Then cut in half and juice.

Step 3

Parmesan: Grate HALF the parmesan finely. Slice the other HALF using a potato peeler to get thin parmesan shavings.

Step 4

Rigatoni: Place a large saucepan of lightly salted, boiling water on high heat. When at a rolling boil, add the pasta and cook for 14 minutes. Save about a cup of the pasta water before draining in a colander.

Step 5

Mushroom sauce: Place a few glugs of olive oil and a knob of butter in a large frying pan on medium-high heat. Add the onion and sauté for 5 minutes until softened. Turn the heat up to high and add the mushrooms. Cook for 10 minutes until golden (stirring frequently to make sure the onion does not burn). Add garlic, thyme, salt and pepper and cook for another minute. Add cream and cook for another minute. Mix in the grated parmesan. Loosen the sauce with a LITTLE of the saved pasta water (test a little at time, until the sauce is the desired consistency). Mix ¾ of the sauce through the pasta. Season to taste with salt, pepper and lemon juice.

Step 6

Serve in a bowl topped with the rest of the mushroom sauce, lemon zest, parsley, pepper and a drizzle of olive oil.