Creamy Mushroom Rigatoni | Alfie Cooks

Alfie Cooks

Name: Creamy Mushroom Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: Knorr Stock Cube, Reduced Sodium Consomme; O Organics Tarragon; McCormick® Smoked Paprika; Brown Onion; Holland House White Cooking Wine; SIGNATURE SELECTS Rigatoni; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; mushrooms; Napoleon Co. Grille Garlic Cloves; Planet Oat Caramel Coffee Creamer

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Creamy Mushroom Rigatoni

Serves 215 mins prep30 mins cook

A vegan creamy pasta dish combining mushrooms, tarragon, and a cream-based sauce. Healthy, fulfilling, and perfect for everyone to enjoy.

0 servings

What you need

Knorr Stock Cube, Reduced Sodium Consomme

vegetable stock cube

bunch tarragon

tsp paprika

brown onion

fl oz white wine

rigatoni

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

fl oz olive oil

mushrooms

clove garlic clove

fl oz soy creamer

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Instructions

1: Finely dice the brown onion and garlic cloves, and prepare the mushrooms.

2: Heat olive oil in a hot pan and add the mushrooms, frying until slightly brown.

3: Add the diced onions and cook until translucent, then add garlic.

4: Prepare 1/2 a vegetable stock cube in boiling water, adding it slowly to the pan while stirring.

5: Roughly chop a sizeable bunch of fresh tarragon and add it to the sauce.

6: Add several glugs of soy cream, stirring and letting the sauce simmer, seasoning to taste.

7: Prepare the tender-stem; trim leaves and add to the sauce to cook.

8: In salted boiling water, add rigatoni and include several ladles of pasta water into the sauce.

9: Plate the pasta, add sauce on top, and garnish with fresh tarragon and a pinch of paprika.

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