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Exotic Mushroom Pasta

Exotic Mushroom Pasta

With Garlic & Rosemary

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Looking for a quick and tasty midweek dinner option? Try cooking up our Mushroom Pasta With Garlic & Rosemary in just 20 minutes for a delicious and speedy meal.

Allergens:Cereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

½ bunch(es)


1 punnet(s)

Speciality Mushroom Mix

200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing Gluten)

1 pot(s)

Wild Mushroom Paste

75 grams

Creme Fraiche


Not included in your delivery

250 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2268 kJ
Energy (kcal)542 kcal
Fat14.0 g
of which saturates8.0 g
Carbohydrate85 g
of which sugars9.0 g
Protein17 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Sautépan or large frying pan
Instructionsarrow up iconarrow up icon
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a) Bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. b) Peel and grate the garlic (or use a garlic press).
c) Roughly chop the parsley (stalks and all). d) Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). e) Cut mushrooms into roughly 2cm pieces or separate the mushrooms from their stalks.


a) When the water is boiling, add the rigatoni and cook until tender, 12 mins. b) Once cooked, drain in a colander, pop back in the pan and drizzle with oil and stir through to stop it sticking together.


a) Heat a drizzle of oil in a medium sauce pan on medium-high heat. b) When hot, add the rosemary and half the garlic. Cook stirring frequently for 1 minute. c) Add the water (see ingredients for amount) and mushroom paste, stir to dissolve and bring to a boil.


a) Add the creme fraiche to your sauce, stir to combine and bring to a simmer. b) Lower the heat and simmer until you have a rich,creamy sauce, 2-3 mins.TIP: Add a splash more water if the sauce is a little thick. c) Remove from the heat.


a) Meanwhile, heat a drizzle of oil in another large frying pan on a medium-high heat. b) When hot, add the exotic mushrooms and season with salt and pepper. Cook stirring frequently until starting to soften and turn golden brown, 2-3 mins. c) Once golden, add the remaining garlic and cook stirring frequently for 1 minute. Remove from the heat.


a) When ready to serve, add the cooked rigatoni to your creamy sauce, mix together and re-heat until everything is piping hot. b) Share between your bowls. c) Sprinkle over the chopped parsley and top with the garlicky mushrooms. Enjoy!