Rigatoni with roasted celery and mushrooms (low fat)

Name: Rigatoni with roasted celery and mushrooms (low fat)
Yield: 4
Ingredients: Ciabatta bread; Lemon thyme or tarragon; Freshly ground pepper; Parsley, flat-leaf; Salt; 1 dl Vegetable broth; 1 tbsp Olive oil; 250 g Mixed mushrooms, URf.eks. Chanterelle, shiitake and oyster mushroom; 350 g Rigatoni; 350 g Celery, in coarse cubes; 50 g Sundried tomatoes, soft

Soups

Cook time: 0 min.
Servings: 4

Ingredients for Rigatoni with roasted celery and mushrooms (low fat)

		Ciabatta bread
		Lemon thyme or tarragon
		Freshly ground pepper
		Parsley, flat-leaf
		Salt
1	dl	Vegetable broth
1	tbsp	Olive oil
250	g	Mixed mushrooms, URf.eks. Chanterelle, shiitake and oyster mushroom
350	g	Rigatoni
350	g	Celery, in coarse cubes
50	g	Sundried tomatoes, soft

Instructions for Rigatoni with roasted celery and mushrooms (low fat)

To prepare the Rigatoni with roasted celery and mushrooms (low fat) recipe, please follow these instructions:

Shake the celery pieces until they are barely tender in a large pan of olive oil. Shake the mushrooms with the last minutes and season with salt, pepper and thyme or estragon. Pour a little green broth in the pan with the sun-dried tomatoes and let it all spin for a couple of minutes.

Cook the pasta as directed. Dip it and mix it with salsa.

Server with broad-leaved parsley and ciabattabrød.

Rigatoni with roasted celery and mushrooms (low fat)

Ingredients for Rigatoni with roasted celery and mushrooms (low fat)

Instructions for Rigatoni with roasted celery and mushrooms (low fat)

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