This veggie pesto pasta dish is simple to make but it certainly doesn’t lack in flavour. Vitamin-rich mushrooms and heaping helpings of Italian style cheese make for a nutritious and delicious meal.
Mushroom Rigatoni Recipe with Pesto Sauce and Side Salad Recipe by HelloFresh
Total Time: 20 minutes – Serves: 4
Ingredients:
50g grated Italian style hard cheese
360g dried rigatoni
2 piece onions
500g mushrooms
2 sachet pesto
80g salad leaves
20g parsley
Drizzle of olive oil
Salt & pepper
Method:
- Boil a pot of salted water for the rigatoni. Add the pasta and cook until softened, 12 mins. Once cooked, drain in a colander, pop back in the pot. Drizzle with oil and stir through to stop it sticking together.
- Meanwhile, heat a drizzle of oil in a pan over medium heat.
- Halve, peel and chop the onions into small pieces. Clean the mushrooms with kitchen paper and cut them into quarters.
- When the oil is hot, add the onion and fry for 1-2 mins. Add the mushrooms and cook for 5-7 mins, stirring occasionally.
- Add the pesto and heat for 1 min. Add a splash of water to loosen the sauce if required.
- Roughly chop the parsley, stalks and all.
- Add the drained pasta to the pan with the mushroom pesto mixture. Toss to coat fully.
- Season to taste with salt and pepper.
- Divide the salad leaves between your plates. Spoon the pasta on top and garnish with Italian style hard cheese and chopped parsley