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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.
Ingredients: 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 Nutmeg 100g/4oz Cooked Peas Extra Grated Parmesan to serve
Instructions
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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