Creamy Sundried Tomato Rigatoni with Mushroom and Spinach

Name: Creamy Sundried Tomato Rigatoni with Mushroom and Spinach
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 Tbsp Butter (pantry); 1 Garlic Clove; 1&frasl;2 Tbsp Chicken Stock Concentrate; 1 Tsp Italian Herbs; 1 Tbsp Gluten Free Plain Flour; 50 Gram Sundried Tomato Pieces; 1&frasl;3 Cup Thickened Cream; 1&frasl;3 Cup Parmesan (Shredded); 1 Cup Baby Spinach; 150 Gram Mushrooms; 180 Gram Rigatoni

25 min
775 calories

Sun-dried tomatoes are ripe tomatoes that lose most of their water content after spending drying time in the sun. Besides being delicious they also pack an incredible flavour bomb. In this dish we take sun dried tomatoes simmered in a creamy sauce, jazzed up with parmesan, spinach and mushrooms to make a perfect weeknight comforting pasta dish that's ready in 25 minutes.

Number of servings

Ingredients

1 Tbsp Butter (pantry)
1 Garlic Clove
¹⁄₂ Tbsp Chicken Stock Concentrate
1 Tsp Italian Herbs
1 Tbsp Gluten Free Plain Flour
50 Gram Sundried Tomato Pieces
¹⁄₃ Cup Thickened Cream
¹⁄₃ Cup Parmesan (Shredded)
1 Cup Baby Spinach
150 Gram Mushrooms
180 Gram Rigatoni

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

Get started

Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Pot. Frying-Pan
Whisk

1 Cook Pasta

Place a pot of water on the stove and bring to the boil. Add a big pinch of salt to the rapidly boiling water. Add the pasta and cook for 12 minutes or until "al dente" or cooked to your liking. Save a cup of pasta cooking water and drain the pasta.

2 Prepare Ingredients

Peel and mince garlic. Slice mushrooms. Chop sundried tomatoes. Roughly chop spinach.

3 Cook Garlic Mushrooms

Add a drizzle of oil to a pan on a medium high heat. Add the garlic and fry for 30 seconds. Add the mushrooms to the pan and sauté for 3-4 minutes, or until golden brown. Season with salt and pepper and remove to a plate to add back in later.

Tip! Add a teaspoon of water to the pan if the mushrooms start to stick.

4 Start the Sauce

Melt the butter in the frying pan. Sprinkle over the flour and mix with the butter to form a sticky paste. Cook for 30 seconds then add stock concentrate and 3/4 cup water. Use a whisk to get rid of any lumps in the sauce. Add in the sundried tomatoes and Italian herbs and reduce the heat to low. Simmer for 2 minutes.

5 Finish the Sauce

Turn the heat back up to medium high and add in the cream and parmesan (reserve some for garnish) and mix into the sauce. Add the mushrooms (plus any liquid from the plate)and spinach and cook until the spinach wilts. Add in the pasta and toss to coat in the sauce.

Tip! If the sauce is too thick then thin out with a little pasta water.

6 You Plate It!

Divide pasta between serving plates and sprinkle over any remaining parmesan. Enjoy!

Step-by-step instructions