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Beefy Sicilian Mushroom Rigatoni

Beefy Sicilian Mushroom Rigatoni

Chive Cream Sauce

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If you’re mad for mushrooms, a fan of fungi, or crazy for creminis, this pasta will treat you right! They’re the flavour backbone of this recipe, along with a rich beef stock for those deep, earthy flavours that you know and love. We’ve added al dente rigatoni, a lemony, chive-flecked cream sauce, tomatoes, and a sprinkling of Parmesan cheese. Get ready for this umami bomb to hit your dinner table.

Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

227 g

Cremini Mushrooms

170 g

Rigatoni

(ContainsWheat/Blé)

7 g

Chives

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

113 g

Grape Tomatoes

1 unit

Beef Broth Concentrate

1 unit

Lemon

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

1.25 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3891 kJ
Calories930 kcal
Fat51 g
Saturated Fat23 g
Carbohydrate76 g
Sugar9 g
Dietary Fiber5 g
Protein46 g
Cholesterol145 mg
Sodium720 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Zester
Measuring Cups
Instructions
Instructionsarrow up iconarrow up icon
1

Add 10 cups water and 2 tsp salt to a large pot (use the same for 4 ppl). Cover and bring to a boil over high heat. While the water boils, halve the tomatoes. Thinly slice the mushrooms. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Thinly slice the chives.

2

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then the mushrooms. Cook, stirring occasionally, until softened, 5-6 min. Season with salt and pepper. Transfer the cooked mushrooms to a plate and set aside.

3

Add rigatoni to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. While the pasta cooks, re-heat the same large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the beef and Italian seasoning. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

4

Remove the pan from the heat and add the sour cream, broth concentrate, mushrooms, lemon juice, 1/2 tsp lemon zest (dbl for 4ppl), tomatoes and half the chives. Return the large non stick pan to the stove over medium-low. Cook, stirring often until the sauce thickens slightly, 1-2 min.

5

When pasta is tender, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return to the same pot. Add 2 tbsp butter (dbl for 4ppl) and the reserved pasta water to the pot with the pasta. Toss to coat.

6

Divide the rigatoni between bowls. Top with the beef and mushroom mixture. Sprinkle over the Parmesan cheese and remaining chives. Squeeze over a lemon wedge if desired.