{ Rigatoni with White Wine Sauce, Mushrooms & Leeks }


There is nothing better than a bowl of pasta, at least in my house. I love all combinations of pasta, sauce and vegetables. Lately, I have been loving white wine sauces with mushrooms!

{ ingredients }

  • Rigatoni, 1 box (or pasta of your choice)
  • 1 portobello mushroom (medium size)
  • 10 mushrooms (medium size white or crimini mushrooms)
  • ½ cup white onion, diced
  • 2 gloves garlic , diced
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon red pepper flakes
  • 5 tablespoons butter
  • 3 tablespoons EVOO
  • ½ cup white wine (I used sauvignon blanc)
  • 1 cup vegetable broth
  • ½ cup cheese (Parmesan, Smoked Gouda, Sierra Jack)
  • 1/2 cup, toasted walnuts
  • Salt and pepper

{ directions }

  1. Cook the pasta as directed on box until it’s al dente (fully cooked but not overly soft).
  2. While pasta is cooking, slice the mushrooms, dice the onion and garlic garlic.
  3. Heat a large skillet on medium heat and add 3 tablespoons butter. Add 2 tablespoons of EVOO to the skillet. Add the pepper, herbs, onions, garlic and red pepper flakes. Stir together. Add the mushrooms and cook down for about 5 minutes, until onions start to soften.
  4. Drizzle the remaining EVOO and add the wine and broth. Let the liquid come to a slight boil for about 5 minutes and continue stirring while the sauce reduces a bit.
  5. Add the remaining butter and salt and pepper to taste. Ladle in the pasta, add walnuts and stir. Just before serving, stir in ¼ cup of the cheese reserving the rest for garnish.
  6. Serve in shallow bowls and top with the remaining cheese and extra chopped herbs.
  7. Enjoy! Yum!

Makes 6 servings.

NOTE: Make sauce to taste. Add salt and pepper, more red pepper flakes and/or herbs to preference.

{ Keep Cooking in Love & Light }


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