Rigatoni pasta miso and chilli mushrooms

Large rigatoni pasta miso and chilli mushrooms c

This is a tasty quick pasta meal packed full of flavour!


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Rigatoni pasta miso and chilli mushrooms
Large rigatoni pasta miso and chilli mushrooms c

Summary

  • serves
    1
  • kcal per serving
    410
  • cooking time
    25 mins
  • prep time
    5 mins
  • fat percentage
    2.6%
  • fat per serving
    10.6g
  • saturates per serving
    1.5g
  • carbohydrate per serving
    50g
  • sugar per serving
    6.8g
  • fibre per serving
    4.2g
  • protein per serving
    11g
  • salt per serving
    1g
  • vegetarian
    Yes
  • vegan
    Yes
  • gluten free
    No
  • lactose free
    Yes
  • Ingredients

  • 60g rigatoni pasta, dry weight
  • 180g chestnut mushrooms, cleaned and halved
  • 1 clove of garlic, peeled and finely diced
  • 1.5 tsps white miso paste
  • 125ml medium white wine
  • 0.5 tsps fennel seeds
  • 1 small red chilli, de-seeded and cut into thin strips
  • 1 tsp sesame oil
  • fresh chives, roughly chopped for garnish (optional)
  • Instructions

    1.

    Bring a medium pan of water to the boil and add the pasta, reduce the heat slightly to a rolling boil.

    2.

    In a small frying gently heat the sesame oil and add the garlic, fennel seeds, mushrooms and red chilli strips. Cook on medium heat until the mushrooms start to soften.

    3.

    Add the white wine and the miso paste to the frying pan and stir to combine, reduce the heat to a gentle simmer. If the liquid reduces too far so that it’s dry then add a little of the pasta water – 1 tablespoon at a time so that you have a light sauce.

    4.

    Once the pasta is cooked, remove from the heat and carefully drain. Then return the pasta to the pan and add the mushroom mixture. Stir gently to combine and transfer to a warmed pasta bowl.

    5.

    Garnish with the fresh chives if using and serve straight away.

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