Monday, 15 April 2013

Mushroom Rigatoni


Another day, another week and a fresh start! Here's a simple recipe for a vegetarian dinner. It is delicious as long as you add a good amount of spices, such as chilli powder (or perhaps fresh chillies, deseeded and chopped?), paprika, extra pepper and other such seasoning that take your fancy, experiment!

Mushroom Rigatoni
(Serves 3, about 395 calories each)

225 g uncooked rigatoni pasta
1 tbsp oil
1 red onion, or two small ones
25 g dried mushrooms
30 g fresh mushrooms, sliced
1 tbsp tomato puree
1 tsp thyme, or a few fresh sprigs, leaves only
Salt, pepper and other seasoning to taste (chilli powder, onion powder, smoked paprika etc.)
You can maaaybe even try and toss a clove of garlic in there too, as I think that was missing this time.

- Start off with soaking the dried mushrooms in a bowl with about 175 ml boiling water. Remember when the time comes, that you will need the water it's been sitting in.

- Cook pasta as instructed in a big pot, and remember to stir every once in a while so the rigatoni doesn't catch in the bottom.

- In a large frying pan, heat the oil and fry the onion for five minutes until softened. In the meantime you can slice the mushrooms, bfore adding them to the frying pan. Drain excess water into the frying pan, chop the soaked murhsooms and add them to the pan along with the tomato puree, thyme, salt, pepper and other seasoning that you feel like using.

- After about five minutes of stirring the mushroom mix, drain the pasta and add the sauce into the pot along with it. Put it back on the hob for a few minutes to that it all gets a chance to combine, before serving.

Serve with crusty bread for mopping, or simple on its own!

Original source:
101 Healthy Eats, p. 128

- Jules

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