Rush, rush, rush! That’s December for you. Time for a quick bowl of Umami Mushroom Rigatoni 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

Serves 4


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.