MUSHROOM AND PARMESAN RIGATONI

We’ve teamed up with Ellena Hoad for this mushroom recipe:

Ingredients 

• 200g portobello and button mushrooms (sliced)
• 300ml vegetable stock
• 1 tbsp olive oil
• 2 garlic cloves (minced)
• 1 onion (diced)
• 150g dried rigatoni pasta
• 1 tbsp butter
• Handful fresh parsley (chopped)
• 30g parmesan (grated)
• 30g low fat cream cheese

Method 

1. Bring a pot of salted water to the boil. Add the rigatoni and cook until al dente.
2. While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the diced onion and cook for 3–4 minutes until soft.
3. Add the butter, garlic, and sliced mushrooms. Cook for 5–7 minutes until the mushrooms are golden.
4. Pour in the vegetable stock and let it simmer for 3–4 minutes to reduce slightly.
5. Stir in the cream cheese until a creamy sauce forms.
6. Add the cooked rigatoni to the pan. Stir well so the pasta absorbs the sauce.
7. Add the parmesan and mix well.
8. Finish with chopped parsley and an extra sprinkle of parmesan