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Creamy rigatoni with champignon mushrooms is an autumn first course, easy and truly delicious. It takes very little time to prepare and is perfect for a quick and tasty lunch with family or friends. Thanks to the fresh mushrooms, it will win everyone over with its unique flavor and irresistible aroma.
To prepare the creamy rigatoni with champignon mushrooms, first take care of the mushrooms: remove the dirt with the help of a small knife and clean them with a cloth to remove excess dirt.
Separate the stems from the caps and cut them into small cubes or slices.
Now take care of the onion: finely chop it and pour it into a wide low-sided pot. Add a generous drizzle of olive oil and bring it to the heat; I recommend low heat so as not to risk burning the onion.
Put them in the pan. Add the champignons to the lightly golden onion, along with a ladle of boiling water. Let cook for 7-8 minutes over low heat. Add salt and chop the chives.
Then add the tomato paste, then add the cream, keeping the heat always low. Cook the rigatoni in plenty of salted water and, once al dente, transfer them to the pan with the sauce.
Add a little cooking water to bind the pasta better. Mix gently for a good creaminess, sprinkle with a generous handful of grated cheese and serve.
It is recommended to prepare the creamy rigatoni with champignon mushrooms and enjoy it hot when ready. The sauce can be prepared in advance and stored in the refrigerator for up to 1 day.
- Instead of chives, you can also flavor this dish with thyme or parsley. - You can add cooked ham or salmon, and gradually create new dishes. - In my recipe, I used rigatoni, which hold both cooking and the cheese creaminess well, but you can choose the pasta shape you prefer: for example, linguine are also great...
Italia, Emilia Romagna
| Energy (kcal) | 219.64 |
| Carbohydrates (g) | 24.99 |
| of which sugars (g) | 2.57 |
| Fat (g) | 9.4 |
| of which saturates (g) | 5.42 |
| Protein (g) | 8.52 |
| Fibre (g) | 1.55 |
| Salt (g) | 0.21 |
