Imported from Instagram

Creamy Minced Mushroom Rigatoni

Name: Creamy Minced Mushroom Rigatoni
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 White onion (Diced); 5 cloves Garlic (Minced; source gives 5–6 cloves); 300 g Chestnut mushrooms (Roughly blitzed); 400 g Passata (Source gives 400–500 g); 700 ml Vegetable stock (Prepared from 1 vegetable stock cube); 250 ml Double cream (Alternatively use mascarpone); 400 g Rigatoni pasta (Dry pasta); 4 tbsp Vegetable or olive oil (For cooking); 0.5 tbsp Paprika; 1 tsp Dried oregano; 1 tsp Dried thyme; 0.5 tbsp Italian mixed herbs; Salt (To taste, including pinches and the light sprinkle added to the pasta); Black pepper (To taste); Water (A splash, only if the sauce reduces too quickly); Hard cheese or Parmesan (Grated and stirred through at the end, with extra for serving if desired); Garlic bread (Optional accompaniment)

Recipe by Channel 4 Served @channel4served · Instagram

Imported by Mahira Zahid on SeeMeCook

A budget-friendly rigatoni made with blitzed chestnut mushrooms, passata, vegetable stock, and cream or mascarpone. The mushrooms create a rich, savory sauce that clings to the pasta.

4 servings25 minItalian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1 White onion (Diced)
5 cloves Garlic (Minced; source gives 5–6 cloves)
300 g Chestnut mushrooms (Roughly blitzed)
400 g Passata (Source gives 400–500 g)
700 ml Vegetable stock (Prepared from 1 vegetable stock cube)
250 ml Double cream (Alternatively use mascarpone)
400 g Rigatoni pasta (Dry pasta)
4 tbsp Vegetable or olive oil (For cooking)
0.5 tbsp Paprika
1 tsp Dried oregano
1 tsp Dried thyme
0.5 tbsp Italian mixed herbs
Salt (To taste, including pinches and the light sprinkle added to the pasta)
Black pepper (To taste)
Water (A splash, only if the sauce reduces too quickly)
Hard cheese or Parmesan (Grated and stirred through at the end, with extra for serving if desired)
Garlic bread (Optional accompaniment)

Steps

1
Heat the vegetable or olive oil in a large pan over medium heat.
2
Add the diced onion and a pinch of salt. Cook for 4–5 minutes, until softened.
3
Add the minced garlic and cook for a further 1–2 minutes.
4
Add the roughly blitzed mushrooms. Cook for 4–5 minutes, stirring occasionally, until softened and their moisture has cooked off.
5
Stir in the paprika, dried oregano, dried thyme, and black pepper. Cook for 1–2 minutes to toast the spices.
6
Pour in the passata and add a pinch of salt. Cook for 2 minutes, stirring.
7
Add the vegetable stock and double cream or mascarpone. Stir and bring the mixture to a gentle boil.
8
Add the Italian mixed herbs and stir to combine.
9
Add the rigatoni, along with a light sprinkle of salt and pepper. Cook over medium-high heat for 10–12 minutes, stirring occasionally so the pasta does not stick.
10
If the sauce reduces too quickly, lower the heat and add a splash of water. Continue cooking until the pasta is tender and a little sauce remains.
11
Turn off the heat and stir through grated hard cheese or Parmesan to taste.
12
Serve with extra cheese or garlic bread, if desired.

Notes

The source lists servings as 2–4 and gives a total time of 25 minutes. Ingredient costs were stated as being based on UK supermarket prices at the time of filming; store-cupboard ingredients were excluded from the cost. The source does not specify the exact amount of optional cheese or the amount of water to add if needed.