Italian-Style Portobello 'Ragu'
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Italian-Style Portobello 'Ragu'

Italian-Style Portobello 'Ragu'

with Rigatoni and Fresh Salad

All of that luscious deep, rich flavour a ragu needs, but without the meat! Packed with hearty mushrooms, tomatoes and garlic, this dish is a perfect go-to whenever you crave a heartwarming plate of red sauce pasta, for meat-eaters and veggie lovers alike!

Quick Prep

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

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Portobello Mushroom

370 mL

Crushed Tomatoes

3 unit

Garlic, cloves

50 g


4 tbsp

White Cooking Wine

(Contains Sulphites)

56 g

Baby Spinach

170 g


(Contains Wheat)

½ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit

Vegetable Broth Concentrate

7 g


113 g

Baby Tomatoes

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

Not included in your delivery

2 tbsp


¼ tsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

1 tsp



Nutrition Values

Calories800 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate93 g
Sugar19 g
Dietary Fiber10 g
Protein27 g
Cholesterol55 mg
Sodium1120 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
Large Bowl



Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Wash and dry all produce. Pull stems off mushroom caps and discard. Cut caps into 1/2-inch pieces. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop parsley. Halve tomatoes.

Cook rigatoni

Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.

Start sauce

While rigatoni cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Season with salt and pepper. Cook, stirring often, until mushrooms soften, 4-5 min. Add shallots and garlic. Cook, stirring often, until fragrant, 1-2 min. Add cooking wine. Cook, stirring often, until liquid is absorbed, 2-3 min.

Finish sauce

Add reserved pasta water, broth concentrate and crushed tomatoes to the pan. Season with salt and pepper, to taste, then stir to combine. Bring to a boil over medium-high heat, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens, 4-5 min. Add 2 tbsp butter (dbl for 4 ppl). Stir to combine. Remove the pan from heat.

Make salad

While sauce thickens, whisk together vinegar, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spinach and tomatoes. Season with salt and pepper, then toss to coat.

Finish and serve

Add sauce and half the Parmesan to the pot with rigatoni, then toss to combine. Divide pasta and salad between plates. Sprinkle remaining Parmesan over pasta.