Rigatoni with rich mushroom sauce

A low-fat dinner which counts as 1 of 5-a-day, ready in just 20 minutes

  • Prep:10 mins
    Cook:12 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 300
  • fat 3g
  • saturates 1g
  • carbs 60g
  • sugars 3g
  • fibre 4g
  • protein 12g
  • salt 0.56g


  • 300g rigatoni
  • 2 tsp olive oil
  • 1 red onion, finely chopped
  • 300g chestnut mushrooms, sliced
  • few thyme sprigs or good pinch dried
  • 150ml beef consommé from a can
  • 2 tsp tomato purée


  1. Cook the pasta in a large pan of boiling water, according to pack instructions. Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until softened. Stir in the mushrooms and thyme, then add the consommé and tomato purée and bring to the boil.

  2. Reduce the heat and simmer for 5 mins until the mushrooms are tender. Drain the pasta, return to the pan and stir in the mushroom sauce.

Suggested recipes from this collection...