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Rigatoni with Brown Mushroom and Pesto Sauce
Shilpi & Etienne | between2kitchens
Tasty comfort food recipe with Rigatoni cooked al dente in a creamy mushroom and basil pesto sauce finished with spinach and grated Parmesan cheese.
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
4
people
Ingredients
metric
us customery
1x
2x
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▢
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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