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0.5 lb rigatoni

2 shallots, finely chopped

0.5 cup grated Parmesan cheese

3 tbsp olive oil

0.5 lb assorted mushrooms (white, portobello, baby bella), cleaned and sliced

2 tbsp unsalted butter

1 clove garlic, minced

1.5 cups heavy cream

Salt & black pepper, to taste

1.5 tbsp Dan-O's Cheesoning seasoning

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1. Cook rigatoni until al dente. Reserve 1 cup of pasta water before draining.

2. In a skillet, heat olive oil. Sauté shallots until translucent.

3. Add sliced mushrooms and cook until moisture evaporates.

4. Stir in butter and minced garlic until fragrant.

5. Pour in heavy cream, season with Cheesoning, salt, and pepper. Simmer for 4 minutes.

6. Add rigatoni and grated Parmesan to the skillet. Toss, using reserved pasta water for desired sauce consistency.

7. Cook for an additional 3 minutes, ensuring pasta is well-coated and heated through.

8. Serve hot, garnished with chopped parsley and Parmesan shavings.

Indulge in this creamy Mushroom Rigatoni 🍝✨ Here's what you'll need: Ingredients: 0.5 lb rigatoni 2 shallots, finely chopped ½ cup grated Parmesan cheese 3 tbsp olive oil 0.5 lb assorted mushrooms (white, portobello, baby bella), cleaned and sliced 2 tbsp unsalted butter 1 clove garlic, minced 1½ cups heavy cream Salt & black pepper, to taste 1½ tbsp Dan-O's Cheesoning seasoning For serving: 2 tbsp fresh parsley, chopped 2 tbsp Parmesan cheese, shaved or sliced Instructions: Cook rigatoni until al dente. Reserve 1 cup of pasta water before draining. In a skillet, heat olive oil. Sauté shallots until translucent. Add sliced mushrooms and cook until moisture evaporates. Stir in butter and minced garlic until fragrant. Pour in heavy cream, season with Cheesoning, salt, and pepper. Simmer for 4 minutes. Add rigatoni and grated Parmesan to the skillet. Toss, using reserved pasta water for desired sauce consistency. Cook for an additional 3 minutes, ensuring pasta is well-coated and heated through. Serve hot, garnished with chopped parsley and Parmesan shavings. Enjoy