When it’s still chilly outside and you’re craving something warm and cozy for dinner — my Portobello Mushroom Rigatoni is a one-pot two serving meal that’s super delicious, and easy to throw together in under 20 minutes.
Portobello mushrooms are a classic and can be sliced, sauteed and incorporated in a variety of ways, and are especially tasty in a mushroom pasta because their earthy flavors create a sauce that tastes hardy, yet delicate when clinging to a bowl of chewy rigatoni. Portobellos are large mushrooms that can be sliced into bite-sized pieces or you can always go with baby bellas, button or chestnut mushrooms, a harder one to find. They all have a similar flavor profile and are silky and wonderful in a simple pasta sauce.
This is truly a one-pan vegetarian meal because everything is cooked in just one pot with simple fresh ingredients and it’s done within 20 minutes. I like to ladle the pasta into big bowls and top with more Parmesan and fresh parsley for a smattering of green and freshness.
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Ingredients
2 large portobello mushrooms, gills removed and sliced (about 1 1/2 cups)
1 shallot, minced
1 teaspoon salt
1/8 teaspoon black pepper
8 ounces dried rigatoni pasta
2 cups chicken or vegetable broth
1 cup white wine
2 tablespoons butter, divided
2 tablespoon cream
2 tablespoon fresh parsley leaves
1/2 cup Parmesan cheese, divided
olive oil for cooking
(Serves 2)
- In a large sauce pan or pot over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil. Add mushrooms and cook for 3 minutes.
- Add shallot and stir. Continue to cook for 2 minutes.
- Add salt and pepper, stir. Add pasta, broth, and wine, stir. Cover with lid ajar and stir every 3 minutes until pasta is cooked to al dente (12 minutes) or to your liking and liquid has reduced.
- Add 1 tablespoon butter and all of Parmesan, except 2 tablespoons, stir to create thicker sauce.
- Ladle into bowls and top with remaining Parmesan and parsley. Enjoy!
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