Three-Fungi Alfredo Rigatoni
A creamy and delicious pasta dish featuring a blend of three types of mushrooms in a rich Alfredo sauce.
Ingredients
Main Ingredients
- 0.5 lb rigatoni Alternatively, you can use another pasta shape.
- 2 units shallots, finely chopped
- 0.5 cup Parmesan cheese, grated Plus 2 tbsp for serving.
- 3 tbsp olive oil
- 0.5 lb assorted mushrooms, cleaned and sliced (white, portobello, and baby bella)
- 2 tbsp unsalted butter
- 1 clove garlic, minced
- 1.5 cups heavy cream
- to taste Salt & black pepper
- 1.5 tbsp Dan-O's Cheesoning seasoning Can be substituted with garlic powder, onion powder, and dried herbs.
For Serving
- 2 tbsp fresh parsley, chopped
- 2 tbsp Parmesan cheese, shaved or sliced
Instructions
Preparation
- Cook rigatoni according to package instructions until al dente. Drain and set aside.
Cooking
- In a large skillet, heat olive oil and butter over medium heat. Add shallots and sauté until soft.
- Add mushrooms and garlic, cooking until mushrooms are browned and tender.
- Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and combined.
- Season with salt, black pepper, and Dan-O's Cheesoning.
- Incorporate the rigatoni into the sauce, mixing well to coat.
Serving
- Serve hot, garnished with fresh parsley and additional Parmesan cheese.
Notes
This dish is quick to prepare, rich in flavor, and perfect for busy weeknights. Ensure to taste and adjust the seasoning before serving.