Rigatoni with mushroom and red wine ragu
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 150g rigatoni
- 25g butter
- 1 onionpeeled and grated on the rough side of the grater
- 1 clove garliccrushed
- 250g field or portobello mushroomssliced
- 175ml red wine
- a few sprigs thyme
- 1 tbsp tomato purée
- 200ml vegetable stock
Nutrition:
- kcal0
- fat12.8g
- saturates0g
- carbs64.7g
- sugars0g
- fibre5g
- protein12.8g
- salt1.34g
Method
step 1
Cook the pasta following pack instructions.
step 2
Heat the butter in a pan and add the onion and garlic, then cook for 3 minutes. Add the mushrooms and cook until soft and golden, about 6-7 minutes. Add the wine, thyme, tomato purée and stock, then simmer for 15 minutes until thickened a little.
step 3
Drain the pasta and toss with the sauce.
