Umami Mushroom Rigatoni Recipe

We celebrate the joy of comfort food that warms the soul and satisfies the taste buds.

As the cold winds blow outside, there’s nothing quite like indulging in a steaming bowl of pasta or savoring the delight of an irresistible, crispy, and cheesy pizza.

And to elevate these delightful dishes to a whole new level of umami goodness, we have a special ingredient that steals the show: meaty mushrooms!

We’ll take you on a mouthwatering journey through three incredible recipes, each featuring the delectable, umami-rich flavor of mushrooms. These hearty and flavorsome creations are guaranteed to make your winter evenings filled with comfort and warmth.

Whether you’re a seasoned foodie or a passionate home cook, these pizza recipes are sure to awaken your culinary creativity. So, don your apron, preheat the oven, and get ready to experience the magic of mushrooms blending seamlessly with your favourite ingredients.

Get ready to embark on a culinary adventure that celebrates the epitome of winter comfort!

• Grilled Mushroom Salad Pizza
• Mushroom Bolognese with Hidden Veg
• Umami Mushroom Rigatoni

Umami Mushroom Rigatoni

Serves: 4

Ingredients:

• 250g rigatoni pasta (or another similar short pasta)
• 4 large portabello mushrooms
• 250g portabellini mushrooms
• 2 Tbsp olive oil
• 2 Tbsp butter
• 1 large bunch fresh thyme
• 4 garlic cloves, minced
• 2 Tbsp soy sauce
• ½ cup crème fraîche
• Salt and pepper, to taste
• 1 lemon, cut into wedges

Method:

1. Cook rigatoni in boiling salted water, until al dente.
2. Reserve 1 cup of pasta cooking water and drain pasta.
3. 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.
4. Slice portabellinis into quarters.
5. Heat oil and butter in a large cast iron pan over medium-high heat.
6. Add garlic and cook, stirring constantly, until fragrant.
7. Add mushrooms and thyme.
8. Cook mushrooms, tossing them often until just tender and golden brown.
9. Pour in the soy sauce and cook until absorbed.
10. Turn the heat down.
11. Stir in the crème fraîche, salt, pepper, and a splash of pasta water.
12. Add cooked pasta and toss gently to coat in the mushroom sauce.
13. Keep adding pasta water as needed to achieve a silky, shiny sauce.
14. Serve pasta with squeeze of fresh lemon juice and extra freshly ground black pepper.