Creamy Mushroom Rigatoni
with broccolini, blue cheese & walnuts4.5(317)
Calories
:
710 kcalProtein
:
27.2g proteinTotal
:
25 minutesDifficulty
:
MediumVeggie
Extra Veggies
Allergens:
- Gluten
- Tarwe
- Walnoten
- Melk (inclusief lactose)
- Lupine
- Ei
- Soja
- Mosterd
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
Rigatoni is derived from the Italian word 'rigato', which means 'striped'!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Rigatoni
(Contains: Gluten, Tarwe May be present: Lupine, Ei, Soja, Mosterd)
50 g
Broccolini
10 g
Chopped walnuts
(Contains: Walnoten May be present: Pinda's, Noten, Sesamzaad)
25 g
Mascarpone
(Contains: Melk (inclusief lactose))
175 g
Pre-cut mushroom mix
4 milliliters
Truffle-style olive oil
1 piece
Garlic
½ piece
Shallot
25 g
Blue cheese cubes
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 teaspoon
Mustard
½ tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2969 kJ
Calories710 kcal
Fat34 g
Saturated Fat14.1 g
Carbohydrate73 g
Sugar6.3 g
Dietary Fiber11.8 g
Protein27.2 g
Salt1.5 g
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.
Utensils
•Pan
•Casserole
Cooking Steps
1
- Boil plenty of water in a pot or saucepan. Cut the broccolini into 5cm pieces or halve any thicker pieces lengthways.
- Boil the rigatoni for 10 minutes, then add the broccolini and continue cooking for 3 - 5 more minutes.
- Reserve a small amount of the pasta water, then drain and set aside.
2
- Chop the shallot and crush or mince the garlic.
- Cut any larger mushrooms into smaller pieces.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the shallot with the garlic and mushrooms for 6 - 8 minutes, seasoning to taste with salt and pepper.
3
- Reduce the heat and add the mascarpone, mustard and 60ml per person of the reserved pasta water, then crumble in the stock cube (see pantry for amount).
- Bring to the boil and allow to simmer for 1 minute, then stir in the blue cheese and allow to melt.
- Stir in the rigatoni and broccolini, then season to taste with salt and pepper.
4
- Serve the mushroom rigatoni on plates.
- Garnish with the walnuts and drizzle with the truffle-style oil.
