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Rose alfredo rigatoni

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Rose alfredo rigatoni

with mushroom, basil, capers and romano cheese

Informations supplémentaires
25 min. | 506 kcal | easy | Express, Family, Vegetarian | Printable version
1. Setup Bring a large pot of salted water to a boil. Thinly slice the mushrooms. Finely chop the onion, the garlic and the basil.
2. Cook the pasta Add the pasta to the boiling water and cook for 7-8 minutes then drain.
3. Cook the mushrooms Heat a drizzle of oil in a pan over medium heat. Add the garlic, the onion, the capers and the mushrooms. For kids who are not used to capers, it's a good occasion to make them smell and taste at this step. Cook for 4-5 minutes. Add salt and pepper to taste.
4. Make the sauce Add the tomato coulis, the cream and the basil. Mix well and season to taste.
5. Plate your dish Add the pasta and the cheese to the sauce. Toss to coat and serve. Bon appetit!
120mlSour Cream
15gGrana Padano Cheese
0.5unitBasil
160gWhite Medium Mushroom
0.5unitYellow Onion(s)
30mlCapers
0.5unitDiced Tomatoes
170gRigatoni
1unitGarlic Clove(s)
What you need pot, strainer, pan
506 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 79g
26%
fat 13g
20%
cholesterol 38mg
13%
fiber 5g
20%
protein 20g
saturated 7g
35%
sodium 331mg
14%
sugar 10g
trans 0g