Rigatoni with mushroom and red wine ragu
serves 2
Easy
Total time:
The best mushroom pasta dish - for a cold midweek evening meal for two. A deeply savoury mushroom and red wine sauce, that takes less than half an hour to make, is tossed in pasta, choose rigatoni so that the sauce clings to the ridges in the tubes. Serve with a sprinkling of parmesan and a green salad.
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: per serving
- 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.