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Ingredients
- rigatoni 150g
- butter 25g
- onion 1, peeled and grated on the rough side of the grater
- garlic 1 clove, crushed
- field or portobello mushrooms 250g, sliced
- red wine 175ml
- thyme a few sprigs
- tomato purée 1 tbsp
- vegetable stock 200ml
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.
Nutritional Information
- Carbs 64.7g
- Protein 12.8g
- Fat 12.8g
- Salt 1.34g
- Fibre 5g