Mushroom and Sage Rigatoni

• Vegetarian

• Produce

  • 16 oz Cremini mushrooms
  • 1 Garlic clove, small
  • 1 tbsp Sage, dried

• Pasta & Grains

  • 4 oz Rigatoni pasta, dry

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3/4 tbsp Olive oil

• Dairy

  • 5 1/2 tbsp Butter, unsalted
  • 1/2 cup Parmesan cheese, grated fresh

Found on crazycatgirlblog.com

Description

Ingredients

• 4 ounces dry rigatoni pasta
• 3/4 tablespoon olive oil
• 16 ounces cremini mushrooms, sliced
• 1 small garlic clove, minced
• 11/2 tablespoons unsalted butter
• 1 tablespoon dried sage (or 11/2 tablespoons fresh sage leaves, chopped)
• 1/2 cup grated fresh Parmesan cheese
• Salt and pepper

Directions

• In a large pot, boil water and cook rigatoni according to package directions (usually 8 - 12 minutes)
• In the meantime, heat the olive oil in a large skillet over medium heat.
• Add the sliced mushrooms and cook for 3 minutes.
• Stir, add butter, and cook until butter melts.
• Add the minced garlic, sage, salt and pepper; cook for 3 minutes.
• Drain the pasta, reserving 1/2 cup of the water (I use a ladle). Add the drained pasta and reserved pasta water to the mushrooms, stirring until blended.
• Remove from heat and top with grated Parmesan cheese.

Nutrition