Mushroom and herb rigatoni pasta. Image: South African Mushroom Farmers’ Association

Mushroom Rigatoni – Pasta perfect, every time

Name: Mushroom Rigatoni Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 250 g rigatoni pasta (or another similar short pasta); 4 large portabello mushrooms; 250 g portabellini mushrooms; 2 tbsp olive oil; 2 tbsp butter; 1 large bunch fresh thyme; 4 garlic cloves, minced; 2 tbsp soy sauce; ½ cup crème fraîche; Salt and pepper, to taste; 1 lemon, cut into wedges

Pasta is the first meal you think of making when you’re in the mood for comfort food. Mushroom Rigatoni is like a hug in a bowl.

by South African Mushroom Farmers' Association

12-03-2021 11:00

in Recipes

Mushroom and herb rigatoni pasta. Image: South African Mushroom Farmers’ Association

Pasta is the first meal you think of making when you’re in the mood for comfort food. Eating pasta is like a hug in a bowl, just like rigatoni pasta hugs the ingredients in the sauce. Mushroom Rigatoni is great for rainy days and nights at home while you watch your favourite shows.

Pasta dishes are so easy to make. All you need to do is do 10 minutes of prep and cook less than 20 minutes. Making Mushroom Rigatoni is one of the easiest recipes in your arsenal. Mushrooms give a great umani taste and meatiness to your pasta, so you won’t miss actual meat proteins. The different sizes in mushrooms create great texture differences to every bite. The cylindrical rigatoni pasta catches some of that great sauce inside for juicy bites every time.
When serving your Mushroom Rigatoni, add a fresh squeeze of lemon juice and a few twists of freshly ground black pepper.

You are welcome to use vegan pasta instead if you feel that this recipe suits your taste.

Mushroom Rigatoni pasta is great for a night in as well as being a great family favourite dish.

Mushroom Rigatoni Recipe

0 from 0 votes

Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

250 g rigatoni pasta (or another similar short pasta)
4 large portabello mushrooms
250 g portabellini mushrooms
2 tbsp olive oil
2 tbsp butter
1 large bunch fresh thyme
4 garlic cloves, minced
2 tbsp soy sauce
½ cup crème fraîche
Salt and pepper, to taste
1 lemon, cut into wedges

Method

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.
Slice portabellinis into quarters.
Heat oil and butter in a large cast iron pan over medium-high heat.
Add garlic and cook, stirring constantly, until fragrant.
Add mushrooms and thyme.
Cook mushrooms, tossing them often until just tender and golden brown.
Pour in the soy sauce and cook until absorbed.
Turn the heat down. Stir in the crème fraîche, salt, pepper, and a splash of pasta water.
Add cooked pasta and toss gently to coat in the mushroom sauce.
Keep adding pasta water as needed to achieve a silky, shiny sauce.
Serve pasta with squeeze of fresh lemon juice and extra freshly ground black pepper.