Quick and Easy Mezzi Rigatoni with a Wild Mushroom Cream Sauce
Servings: 4
Calories: 785kcal
Ingredients
- 1 pound mezzi rigatoni
- 2 ½ tablespoons extra virgin olive oil
- ½ medium yellow onion, diced
- 2 garlic cloves, minced
- 2 sprigs thyme, minced
- 4 ounces cremini mushrooms, cleaned and thinly sliced
- 4 ounces shiitake mushrooms, cleaned, stemmed and thinly sliced
- 2 ounces oyster mushrooms, cleaned and roots removed
- 3 king oyster mushrooms, cleaned and thinly sliced
- 1 cup red wine
- ½ cup heavy cream
- 2 tablespoons unsalted butter, softened optional
- ½ cup grated Parmesan cheese, plus more for garnish
- salt and pepper to taste
Instructions
- Fill a large pot with water and bring to a boil. Add a generous amount of salt to the water, followed by the pasta. Cook for 7 to 9 minutes or until al dente, stirring occasionally. Drain into a colander and toss with a dash of olive oil. Set aside.
- Place a large skillet over medium-high heat and sauté onions for about 3 minutes. Add garlic, thyme and mushrooms and continue to sauté for 4 to 5 minutes (if the mixture gets too dry add an additional tablespoon of water). Season with salt and pepper.
- Deglaze the pan with the red wine and allow the liquid to reduce by ⅔.
- Lower heat to medium-low and stir in cream and butter, if using.
- Add pasta and stir together until well coated. Top with parmesan and fold together. Adjust seasonings.
- Top each plate with extra Parmesan and cracked black pepper and serve.
Nutrition
Calories: 785kcal | Carbohydrates: 94g | Protein: 22g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 67mg | Sodium: 220mg | Potassium: 660mg | Fiber: 5g | Sugar: 5g | Vitamin A: 744IU | Vitamin C: 2mg | Calcium: 198mg | Iron: 2mg