WILD MUSHROOM RIGATONI
SERVES 4 TO 6 PORTIONS
1/2 oz (14g) dried wild mushrooms
1 cup warm water
1 lb. (16oz / 454g) rigatoni
3 tbsp. olive oil
1 onion, finely chopped
8 oz (227g) fresh mushrooms (shiitake, cremini, or a mix), sliced 3 garlic cloves, minced
1 tsp. sea salt
1/2 cup white wine
1/4 cup all-purpose flour
2 cups almond or soy milk
3/4 cup chopped sun-dried tomatoes (optional)
Freshly ground black pepper
Chopped fresh Italian parsley for garnish
NUTRITIONAL VALUES
Calories: 690kcal
Fat: 29.3g (3g S.Fat)
Carbs: 85.8g
Protein: 22.5g
Sugar: 7.3g
Sodium: 387mg
METHOD
Follow the package directions for rehydrating dried mushrooms in warm water. Set aside after draining.
Bring a large pot of salted water to a boil over high heat. Cook rigatoni according to package directions. Return to the pot after draining.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook until the onion, fresh mushrooms, and reconstituted dried mushrooms are soft. Cook for 1 minute more, or until the garlic and salt are fragrant. Pour in the wine and reduce it by half for a few minutes. Set aside the mushroom mixture in a bowl, reserving the skillet. Heat the remaining 2 tablespoons oil in the reserved skillet over medium heat. Whisk in the flour with a spatula for a few minutes to form a roux (or paste). Continue to whisk until the mixture comes to a boil and thickens.
Return the reserved mushroom mixture to the skillet and cook for another minute. If using, add the sun-dried tomatoes.
Toss the pasta in the sauce to coat. Season with pepper to taste. Serve garnished with parsley.
Bring a large pot of salted water to a boil over high heat. Cook rigatoni according to package directions. Return to the pot after draining.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook until the onion, fresh mushrooms, and reconstituted dried mushrooms are soft. Cook for 1 minute more, or until the garlic and salt are fragrant. Pour in the wine and reduce it by half for a few minutes. Set aside the mushroom mixture in a bowl, reserving the skillet. Heat the remaining 2 tablespoons oil in the reserved skillet over medium heat. Whisk in the flour with a spatula for a few minutes to form a roux (or paste). Continue to whisk until the mixture comes to a boil and thickens.
Return the reserved mushroom mixture to the skillet and cook for another minute. If using, add the sun-dried tomatoes.
Toss the pasta in the sauce to coat. Season with pepper to taste. Serve garnished with parsley.
