Umami Mushroom Rigatoni
A tasty creamy and umami italian pasta dish with mushrooms.
Ingredients
- 250 g rigatoni pasta (or another similar short pasta)
- 4 large portabello mushrooms
- 250 g portabellini mushrooms
- 250 g olive oil
- 250 g butter
- 1 large bunch fresh thyme
- 4 garlic cloves, minced
- 2 tbsp soy sauce
- 1/2 cup crème fraîche
- Salt and pepper, to taste
- 1 lemon, cut into wedges
Instructions
- 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.