topBanner
Beefy Sicilian Mushroom Rigatoni

Beefy Sicilian Mushroom Rigatoni

with Chive Cream Sauce

Read more

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.

Tags:Quick
Allergens:Wheat/BléMilk/Lait

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

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

250 g

Ground Beef

113 g

Mushrooms

170 g

Rigatoni

(ContainsWheat/Blé)

1 tbsp

Italian Seasoning

6 tbsp

Sour Cream

(ContainsMilk/Lait)

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

113 g

Baby Tomatoes

1 unit

Beef Broth Concentrate

1 unit

Lemon

7 g

Chives

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
Fat48 g
Saturated Fat21 g
Carbohydrate85 g
Sugar14 g
Dietary Fiber8 g
Protein43 g
Cholesterol110 mg
Sodium860 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Zester
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Colander
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.