Beefy Sicilian Mushroom Rigatoni
with Chive Cream Sauce
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
113 g
Mushrooms
170 g
Rigatoni
(Contains Wheat)
1 tbsp
Italian Seasoning
6 tbsp
Sour Cream
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
113 g
Baby Tomatoes
1 unit
Beef Broth Concentrate
1 unit
Lemon
7 g
Chives
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
1.25 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.
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.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), 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.
Add rigatoni to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. While the pasta cooks, heat the same large non-stick pan over medium-high. 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.
Remove pan from the heat and add the sour cream, broth concentrate, mushrooms, lemon juice, 1/4 tsp lemon zest (dbl for 4 ppl), tomatoes and half the chives. Return the pan to the stove over medium-low. Cook, stirring often, until the sauce thickens slightly, 1-2 min.
When rigatoni is tender, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return the rigatoni to same pot, off heat. Add 2 tbsp butter (dbl for 4 ppl) and the reserved pasta water, stir until butter is melted and rigatoni is coated.
Divide the rigatoni between bowls. Top with the beef and mushroom mixture. Sprinkle Parmesan and remaining chives over top. Squeeze over a lemon wedge if desired.
