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.
Ингредиенты
- 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
Инструкция
- 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.
