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Creamed Rigatoni    Veg   HT  MC    20mins

Serves 4     Hot   Vegetarian  Vegetables  Pasta      Main course   


This is a quick and easy family recipe which is ideal for a mid week supper.



350g/12oz Rigatoni

Salt and Pepper

150g/5oz Butter

100g/4oz Button Mushrooms, sliced

150ml/5 fl.oz. Single Cream

2 Egg Yolks

75g/3oz Freshly Grated Parmesan Cheese


100g/4oz Cooked Peas

Extra Grated Parmesan to serve




1. Bring a large pan of heavily salted water to the boil, add the rigatoni and cook for 12-15 minutes, until tender.


2. Meanwhile, melt 25g/1oz of the butter in a pan, add the mushrooms and sauté for 5 minutes or until soft. Set aside.


3. In a bowl, mix the cream, egg yolks, parmesan, nutmeg, salt and pepper. Melt the remaining butter in a large pan (large enough to take the cooked rigatoni). Remove from heat then add the cream mixture to the melted butter and stir well.


4. Drain the rigatoni and quickly add to the pan containing the cream mixture together with the peas and mushrooms. Quickly heat through over a low heat stirring constantly. Serve immediately with extra parmesan.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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