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Prep
5m
Cook
20m
Total
25m
Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
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Step 1
Bring a large pan of salted water to the boil. Add the rigatoni and cook according to the packet instructions until al dente. Once cooked, drain and set aside.
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For
2
M
I
120
g
Rigatoni, dry weight
150
g
Mushrooms, sliced
1
medium
Shallot, approximately 40g, finely sliced
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Per Serving
Calories
420kcal
Fat
9g
Saturates
4g
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Do not return the pan to high heat, as this may cause the egg to scramble.
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