Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Nutrition per serving
Calories3013.1 kcal (151%)
Total Fat212.3 g (303%)
Carbs203.8 g (78%)
Sugars23.8 g (26%)
Protein68.5 g (137%)
Sodium1620.8 mg (81%)
Fiber12.1 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
0.5 lbrigatoni
2shallots
finely chopped
½ cupparmesan cheese grated
3 Tbspolive oil
0.5 lbassorted mushrooms
cleaned and sliced, I recommend a mix of white, portobello, and baby bella or Cremini mushrooms
¼ cupwhite wine
2 Tbspunsalted butter
1clove garlic
minced
1 ½ cupsheavy cream
salt
to taste
black pepper
to taste
2 Tbspfresh parsley
chopped
2 TbspParmesan cheese
shaved or sliced
Instructions
Step 1
Cook the rigatoni in a large pot of boiling salted water according to the package instructions until al dente. Drain, reserving 1 cup of the pasta water.
Step 2
In a large skillet, heat the olive oil over medium-high heat. Add the chopped shallots, sautéing until translucent.
Step 3
Add the sliced mushrooms and cook until they release their moisture and it evaporates, then add the wine.
Step 4
Stir in the butter and minced garlic, cooking until the butter is fully melted and the garlic is fragrant.
Step 5
Pour in the heavy cream and season with Cheesoning, salt, and black pepper. Let it simmer for about 4 minutes.
Step 6
Add the al dente rigatoni and grated Parmesan cheese to the skillet. Toss to combine, gradually adding the reserved pasta water as needed to achieve a creamy sauce consistency.
Step 7
Continue cooking for an additional 3 minutes, ensuring the pasta is well-coated and heated through.
Step 8
Serve hot, garnished with freshly chopped parsley and shavings or slices of Parmesan cheese.
Step 9
Enjoy!
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