Mushroom Rigatoni — a rich, comforting pasta with Italian flair and guaranteed crowd appeal. It’s designed for real life: simple to prepare, hard to mess up, and packed with flavour. It’s especially perfect for the person who doesn’t usually cook (and may be feeling nervous about getting it right).
With this dish, you can confidently serve up something delicious — no stress, no culinary drama. The Italian-inspired name alone sets the mood, while mushrooms bring deep umami flavour, wholesome goodness and a touch of everyday luxury. Cook rigatoni in boiling salted water, until al dente.
Reserve 1 cup of pasta cooking water and drain pasta. While the pasta is cooking, scrape out the black gills from the underside of the portabellos with a teaspoon. Cut each portabello in half and then cut each half into four chunky wedges.
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Heat oil and butter in a large cast iron pan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant. Cook mushrooms, tossing them often until just tender and golden brown. Stir in the crème fraîche, salt, pepper, and a splash of pasta water.
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