Name: Rigatoni with three kinds of mushrooms
Prep time: 15 min
Cook time: 25 min
Yield: 4
Ingredients: 500 g rigatoni; 500 g assorted mushrooms, sliced (white, oyster, portobello); ½ onion, finely chopped; 1 garlic clove, finely chopped; 30 ml white wine; 2 tbsp olive oil; 30 g butter; 500 ml heavy cream; 150 g parmesan, grated; Salt; Freshly ground black pepper; 2 tbsp fresh parsley, finely chopped; 100 g parmesan for serving

Rigatoni with three kinds of mushrooms

Servings

Preperation

15 minutes

Cooking

25 minutes

Waiting

Boil the rigatoni in plenty of salted water according to the package instructions. Before draining, reserve ½ cup of the pasta water.

In a large frying pan, heat the olive oil, the butter, the onion and the garlic and stir for two minutes. Add the white mushrooms, the oyster mushrooms and the portobello mushrooms and sauté for 8-10 minutes, until they turn golden and their liquids have evaporated.

Add the white wine and let it cook until it evaporates.

Lower the heat, pour in the heavy cream and let it simmer for 3-4 minutes.

Turn off the heat and add the parmesan, the salt and the freshly ground pepper, and stir until the parmesan melts and a velvety sauce forms.

Add the rigatoni and mix well. If needed, add a little of the reserved pasta water until the sauce becomes creamier.

Serve immediately with fresh chopped parsley, extra parmesan and freshly ground black pepper.