Rigatoni with rich mushroom sauce

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Good Food

3 ratings

Recipe by Good Food

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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.
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.

Per serving

300 kcalories, protein 12g, carbohydrate 60g, fat 3 g, saturated fat 1g, fibre 4g, salt 0.56 g

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• Muklina

  08 November 2007

  Muklina rated and commented on this recipe

  

  not so tasty

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• Beth

  29 November 2007

  Beth rated and commented on this recipe

  

  Relatively easy weekday meal. Nice as a change not sure I'd make it again though

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• jerseyporter

  30 November 2007

  jerseyporter rated and commented on this recipe

  

  Ok for a quick supper, but not one I would rush to make again.

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Ingredients

• 300g rigatoni
• 2 tsp olive oil
• 1 red onion , finely chopped
• 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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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 12 mins

Low-fat, Super healthy

Ingredients

• 300g rigatoni
• 2 tsp olive oil
• 1 red onion , finely chopped
• 300g chestnut mushrooms , sliced
• few thyme sprigs or good pinch dried
• 150ml beef consommé from a can
• 2 tsp tomato purée

Per serving

300 kcalories, protein 12g, carbohydrate 60g, fat 3 g, saturated fat 1g, fibre 4g, salt 0.56 g

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