Umami mushroom rigatoni

4 servings Prep: 10 mins, Cooking: 15 mins

Quick and creamy meaty mushroom pasta dish perfect for an easy week day meal.

By Independent Contributor August 23 2021
5
SHARES
8.1k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

250 g rigatoni
4 large portabello mushrooms
250 g portabellini mushrooms
2 tbsp olive oil
2 tbsp butter
1 large bunch fresh thyme
4 garlic cloves
2 tbsp soy sauce
1/2 cup crème fraîche
salt and black pepper
1 lemon — cut into wedges
Tap for ingredients
Tap for ingredients

Method:

Cook rigatoni in boiling salted water, until al dente. Reserve 1 cup of pasta cooking water and drain pasta.

While the pasta is cooking, scrape out the black gills from the underside of the portabellos with a teaspoon. Cut each portabello in half and then cut each half into four chunky wedges.

Slice portabellinis into quarters. Heat oil and butter in a large cast iron pan over medium-high heat.

Add garlic and cook, stirring constantly, until fragrant. Add mushrooms and thyme.

Cook mushrooms, tossing them often until just tender and golden brown. Pour in the soy sauce and cook until absorbed.

Turn the heat down. Stir in the crème fraîche, salt, pepper, and a splash of pasta water.

Add cooked pasta and toss gently to coat in the mushroom sauce. Keep adding pasta water as needed to achieve a silky, shiny sauce.

Serve pasta with squeeze of fresh lemon juice and extra freshly ground black pepper



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.