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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Portobello Mushroom
370 mL
Crushed Tomatoes
3 unit
Garlic, cloves
50 g
Shallot
4 tbsp
White Cooking Wine
(Contains Sulphites)
56 g
Baby Spinach
170 g
Rigatoni
(Contains Wheat)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Vegetable Broth Concentrate
7 g
Parsley
113 g
Baby Tomatoes
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
