Cooked - Three-fungi Alfredo Rigatoni

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Home Pricing Community My Recipes

Three-fungi Alfredo Rigatoni

1.0

0.5 lb rigatoni

2 shallots, finely chopped

½ cup Parmesan cheese, grated

3 tbsp olive oil

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

¼ cup white wine

2 tbsp unsalted butter

1 clove garlic, minced

1 ½ cups heavy cream

Salt & black pepper, to taste

2 tbsp fresh parsley, chopped

2 tbsp Parmesan cheese, shaved or sliced

Cook the rigatoni in a large pot of boiling salted water until al dente. Drain, reserving 1 cup of pasta water.
Sauté shallots in olive oil until translucent.
Add mushrooms, cook until moisture evaporates, then add wine.
Stir in butter and garlic until fragrant.
Pour in heavy cream, season with salt and pepper, simmer for 4 minutes.
Add rigatoni and Parmesan to skillet, toss to combine, add reserved pasta water for consistency.
Cook for 3 minutes, ensuring pasta is well-coated and heated through.
Serve hot, garnished with parsley and Parmesan cheese.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 111 weeks ago

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