Homes & Property

Rigatoni with rich mushroom sauce

Preparation 10 minutes | Cook 10-12 minutes
Serves 4

Ingredients

300g/10oz rigatoni
2 tsp olive oil
1 red onion, finely chopped
300g/10oz chestnut mushrooms, sliced
few thyme sprigs or good pinch dried
150ml/1/4pt beef consommé from a can
2 tsp tomato purée

Method

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 five minutes 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 five minutes until the mushrooms are tender. Drain the pasta, return to the pan and stir in the mushroom sauce.

Per serving

300 calories, protein 12g, carbohydrate 60g, fat 3g, saturated fat 1g, fibre 4g, sugar 3g, salt 0.56g.

Recipe from BBC Good Food magazine (www.bbcgoodfood.com).
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Published: 28 January 2008
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