Mushroom and Almond Rigatoni
The idea behind this recipe is to make life easier for any busy person cooking for one. Coat your rigatoni with a creamy sauce that combines onions, garlic, parmesan, white wine and pasta cooking water, then top it with a generous portion of mushrooms and almonds. It’ll take you less than 15 minutes to make […]
Ingredients
- 1/2 lb (225 g) white mushrooms
- 1 small onion, chopped
- 1 garlic clove, chopped
- 2 tbsp sliced almonds, chopped
- 2 tbsp butter
- 1 pinch ground fennel seeds
- 3 tbsp (45 ml) white wine
- 1/4 lb (115 g) rigatoni
- 1 cup (25 g) baby spinach, chopped (optional) (see note)
- 1/3 cup (25 g) fresh Parmesan cheese, grated
Instructions
- On a work surface, thinly slice half of the mushrooms. Coarsely chop the remaining mushrooms.
- In a large skillet over medium-high heat, brown the mushrooms, onion, garlic and almonds in the butter. Add the ground fennel. Season generously with salt and pepper. Deglaze with the wine.
- Meanwhile, in a pot of salted boiling water, cook the pasta until very al dente. Set aside ½ cup (125 ml) of the cooking water. Drain the pasta.
- Add the pasta, reserved cooking water and spinach to the skillet. Continue to cook for 1 minute or until the pasta is al dente and only a small amount of water remains. Remove the skillet from the heat. Add the cheese and stir until completely melted. Serve in shallow bowls. Serve immediately.
The idea behind this recipe is to make life easier for any busy person cooking for one. Coat your rigatoni with a creamy sauce that combines onions, garlic, parmesan, white wine and pasta cooking water, then top it with a generous portion of mushrooms and almonds. It’ll take you less than 15 minutes to make this mouth-watering dish. An easy peasy recipe that doesn’t compromise on flavour.