Rigatoni with Beans and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
3/4 pound rigatoni pasta |
2 tablespoons olive oil |
2 tablespoons unsalted butter |
4 cloves garlic, peeled and smashed |
2 (6 oz.) packages fresh mushrooms, quartered |
1 cup grape tomatoes, halved |
1 (15.5 oz.) can cannellini beans, drained and rinsed |
3 tablespoons chopped fresh basil or parsley |
2 ounces chunk parmesan, shaved with a vegetable peeler, for serving |
Directions:
1. In a large pot of boiling, salted water, cook pasta until al dente, about 12 minutes.
2. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add garlic Choose your mushroom. Shiitake, cremini and regular white mushrooms would work equally well in this dish. KITCHEN TIP and cook, stirring, for 1 minute. Add mushrooms and cook, stirring, until tender and golden, 4 to 5 minutes. Add tomatoes and beans and cook until heated through, 3 minutes.
3. Remove 1 1/2 cups pasta water and stir into mushroom-bean mixture. Drain pasta and return to pot. Add mushroom-bean mixture and basil to pot; toss well. Divide among 4 bowls and sprinkle Parmesan on top.
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