Ingredients

The following ingredients have 4 Servings
  • 1 pound 450g mixed mushrooms (I used chestnut and mini portabella)
  • 2 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 1 onion (chopped into small pieces)
  • 1 red bell pepper (de-seeded and chopped)
  • 1 stick celery (chopped into small pieces)
  • 2 cloves garlic (peeled and minced)
  • ¼ cup 60ml red wine
  • 2 x 14oz (400g tins chopped tomatoes)
  • 1 + ½ cups (360ml hot vegetable stock (use hot water plus 3 tsp vegetable bouillon for gluten free))
  • 1 tsp sugar
  • 1 tbsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp tomato puree (tomato paste if you're in the US (usually gluten free, but check your brand if needed))
  • 8 oz 225g rigatoni pasta ((replace with gluten free pasta if needed - rigatoni, spirals or fusilli all work well) )
  • 2 tbsp grated Italian style vegetarian hard cheese ((you can use parmesan if you don't need a vegetarian cheese))
  • Small bunch fresh parsley (roughly chopped)

Instruction

  • Chop half the mushrooms into very small pieces, cut the other half into slices.
  • Heat the butter and oil in a large frying pan (skillet). Add the onions and celery and fry on a medium heat for 5 minutes until softened. Add the red pepper and garlic and cook for a further two minutes. Add in the sliced mushrooms and cook for 2-3 minutes until softened.
  • Add the finely chopped mushrooms, cook for 1 minute before adding in the red wine. Allow to bubble for 2 minutes, then add in the tinned tomatoes, dried herbs, tomato puree, salt and pepper and stock.
  • Bring to the boil, then stir in the dry pasta. Place a lid or some foil on the pan, turn down the heat to low and allow to simmer for 12-14 minutes – until the rigatoni is cooked through. Stir once or twice during this time. You can add a splash of hot water if it looks like it's getting a little dry.
  • Take the lid off and give everything a stir, then serve topped with parmesan, black pepper and parsley.