Rush, rush, rush! That’s December for you. Time for a quick bowl of Umami Mushroom Rigatoni https://bit.ly/3yvE47O to steel yourself for the next round of rush, rush, rush. #mushrooms #easycooking #easyeating #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #festive #pasta
Umami Mushroom Rigatoni
250g rigatoni pasta (or similar short pasta)
4 large portabello mushrooms
250g portabellini mushrooms
2 tbsp olive oil
2 tbsp butter
4 garlic cloves, minced
1 large bunch fresh thyme
2 tbsp soy sauce
½ cup crème fraîche
salt and pepper, to taste
1 lemon, cut into wedges
1 Cook rigatoni in boiling, salted water until al dente. Reserve 1 cup of pasta cooking water and drain pasta.
2 While the pasta is cooking, using a teaspoon, scrape out the black gills from the underside of the portabellos. Cut each portabello in half and then cut each half into four chunky wedges. Slice portabellinis into quarters.
3 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.
4 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.
5 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 a squeeze of fresh lemon juice and more freshly ground black pepper.