Meals and Courses

Spicy Mushroom Rigatoni Bake

cook 10 mins
Tags: Quick eats
  • 300 g (10 oz) fresh rigatoni
  • 2 tablespoons olive oil
  • 1 garlic clove, finely sliced
  • 1/2 red chilli, deseeded if liked, and chopped
  • 150 g (5 oz) mixed mushrooms, preferably wild, trimmed and halved if large
  • grated rind of 1 lemon
  • handful of flat-leaf parsley, chopped
  • salt and pepper
  • grated Parmesan cheese, to serve
  • Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente.
  • Meanwhile, heat the oil in a frying pan, add the garlic, chilli and mushrooms and cook for a couple of minutes until the mushrooms colour slightly. Season well.
  • Drain the pasta and return to the pan. Toss through the mushroom mixture and most of the lemon rind and parsley, reserving some for garnish.
  • Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes or until golden, bubbling and cooked through.
  • To serve, sprinkle over the reserved lemon rind and parsley and scatter with the Parmesan.
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