Rigatoni with Portobello Mushrooms and Gorgonzola Cream
Ingredients
- 2 T. vegetable oil
- 4 large Portobello mushroom caps, halved and sliced thin
- 4 garlic cloves, minced
- ½ c. dry white wine
- 1 c. heavy cream
- 1 c. crumbled Gorgonzola cheese
- Salt and pepper
- 1 pound rigatoni1 (5 ounce) bag baby spinach
Directions
- Bring 4 quarts of water to boil in a large pot. Meanwhile, heat 1 T. oil in a large, nonstick skillet over medium high heat until simmering. Cook mushrooms and garlic until mushrooms are golden brown, about 4 minutes. Transfer to a bowl. Add wine to now empty skillet and simmer until reduced by half, about 2 minutes. Add cream and ½ c. cheese and simmer until thickened, 3 to 5 minutes.
- Meanwhile, add 1 T. salt and pasta to boiling water and cook until al dente. Reserve ½ c. pasta cooking water, drain pasta and return to the pot. Add cooked mushrooms, spinach and sauce to pot and stir until spinach is wilted, about 1 minute, adding reserved pasta water as needed. Add salt and pepper to taste and sprinkle with the remaining ½ c. cheese. Serve.
Note: if you forget to reserve the ½ c. of pasta water before draining, as I often do, just use ½ c. of hot tap water!
Serves 4.
Recipe compliments of America’s Test Kitchen “Fast and Fresh Recipe Card Collection.”
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Tags: rigatoni with mushrooms and gorgonzola recipe, lent, recipes, easy, delicious, casserole
