If you love mushrooms, this post is for you! Creamy Mushroom Rigatoni has become a favorite among our closest friends and family. My good friend Kendra calls me frequently requesting this dish and my mom as well! Our monthly “Girls Cooking Night” has enjoyed this pasta twice since our start in Jan 2010…I promise you, you can’t go wrong with this one! Looking for reviews? Call my friends Ertl, Kendra, or Brooke…they all indulged in a healthy portion this week! Seriously, Giada is a genius. 🙂
Of course, I can’t serve pasta without a side. So this week, I paired Giada’s Creamy Mushroom pasta with my Champagne Salad. Ryan and I have always enjoyed Girards Champagne Dressing, so with the inspiration of a local eatery’s salad, I whipped this one up!
Enjoy your Sunday…and take time to indulge in the kitchen!
- 1 bag of Mixed Greens salad
- 1 Granny Smith Apple, thinly sliced
- 1 cup Walnuts, toasted
- 1 cup Feta or Goat Cheese
- Girards Champagne dressing
First, spread walnuts out evenly on an ungreased cookie sheet. Heat oven to 400 degrees. “Toast” walnuts in the oven for ~3-4 minutes or until fragrant. Remove and let cool.
Next, divide salad among bowls (servings). Top with apple, walnuts, cheese, and croutons.
Drizzle on Champagne dressing!
Enjoy right away…or serve with Creamy Mushroom Rigatoni…
CREAMY MUSHROOM RIGATONI
Recipe by Giada De Laurentiis
- 1 pound rigatoni pasta (for my most recent batch, I used Campanelle, another hearty pasta)
- 2 tablespoons olive oil (EVOO)
- 2 shallots, minced
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
- 1/2 cup white wine
- 1/2 cup vegetable stock
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1/2 cup grated Parmesan (I often use Romano as well)
- 1/4 cup chopped fresh chives
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Heat the olive oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes.
While the shallots and garlic are sauteeing, clean and slice your mushrooms. (I always use large bella mushrooms). Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl.
Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta.
Garnish with the chopped chives. (I sent Kendra out to my “garden” to snip some fresh chives…Yum!)
Serve immediately….with a chilled glass of Sauvignon Blanc and ENJOY!
Indulge. In Life. In Love. In Food.