Rigatoni with mushroom and red wine ragu

  • serves 2
  • Easy

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.



  • 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


  • 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