Rigatoni with rich mushroom sauce
Serves 4
Easy
Prep:
Cook: -
A low-fat dinner which counts as 1 of 5-a-day, ready in just 20 minutes
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- 300g rigatoni
- 2 tsp olive oil
- 1 red onionfinely chopped
- 300g chestnut mushroomssliced
- few thymesprigs or good pinch dried
- 150ml beefconsommé from a can
- 2 tsp tomato purée
Nutrition: per serving
- kcal300
- fat3g
- saturates1g
- carbs60g
- sugars3g
- fibre4g
- protein12g
- salt0.56glow
Method
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.
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.
