Rigatoni with Brown Mushroom and Pesto Sauce
Tasty comfort food recipe with Rigatoni cooked al dente in a creamy mushroom and basil pesto sauce finished with spinach and grated Parmesan cheese.
Ingredients
- 250 g Rigatoni Pasta
- 1 half red onion
- 250 g brown mushrooms
- 150 g baby spinach
- 200 ml cream
- 3 tablespoon pesto
- 30 g parmesan cheese
- 50 ml olive oil
- salt, pepper to taste
Instructions
- Slice the brown mushrooms and cut the red onion into small dices (brunoise).
- Bring a large pot of salted water to boil.
- Sweat the red onion brunoise in olive oil over medium heat.
- Add the brown mushrooms and give them a light brown color.
- Meanwhile cook the rigatoni pasta in the boiling salt water for at least 8 minutes, try one to make sure they are cooked al dente or to your liking.
- Add cream to the mushroom sauce and reduce to ⅔rd, season with salt and pepper.
- Add the pesto, stir and reduce the heat.
- Lastly add the rigatoni along with two tablespoon of the pasta cooking water and spinach.
- Grate the parmesan over the pasta and add chili flakes to give it a bit of heat.
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