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Creamy Rigatoni with English Peas and Mixed Mushrooms


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  • Author: sgauley
  • Total Time: 1 hour 30 minutes
  • Yield: 5 servings 1x

Description

A deliciously creamy pasta dish with deep earthy flavors from both the baby bella and porcini mushrooms. 


Ingredients

Scale
  • 1 ounce porcini mushrooms, dried
  • 2 tablespoons butter 
  • 2 tablespoons olive oil 
  • 16 ounces baby bella mushrooms, sliced
  • 4 ounces cipollini onions, peeled and cut lengthwise  
  • 1/2 teaspoon sea salt 
  • 1/4 teaspoon white pepper
  • 8 ounces rigatoni pasta
  • 1 cup half and half
  • 4 ounces mascarpone cheese 
  • 1 cup parmesan cheese 
  • 1 cup English peas, frozen
  • 1 bunch fresh Italian parsley 

Instructions

  1. Follow package instructions to rehydrate the Porcini mushrooms. Chop and set aside. 
  2. Bring 4 quarts water to a boil (for the pasta). 
  3. Melt butter and olive oil in a large, deep frying pan. 
  4. Add in the sliced baby bella mushrooms, chopped porcini mushrooms, cipollini onions, salt and pepper. Sauté until golden brown. About 5 minutes. 
  5. Add the pasta to the boiling water. 
  6. Warm half and half in a glass pitcher in the microwave for about 1 minute on low heat. Add the warmed half and half to the mushroom and onion mixture. Stir together. 
  7. Add in the mascarpone and the parmesan cheese. Stir until sauce slightly thickens. 
  8. Lastly, add in the English peas and the cooked pasta. 
  9. Garnish with chopped parsley and freshly shaved parmesan. 
  10. Serve immediately. 

Notes

May substitute pearl onions for the cipollini onions. 

  • Prep Time: 1 hour
  • Cook Time: 30 minutes