Step 1/4
- 400 g rigatoni
- 300 g button mushrooms
- 10 cherry tomatoes
- salt
- pot
- colander
- cutting board
- knife
In a pot, bring salted water to a boil and cook rigatoni according to package instructions, removing them few minutes ahead of the recommended cooking time – they shouldn’t be al dente yet. In the meantime, clean and slice button mushrooms and halve cherry tomatoes.
Step 2/4
- 180 g jarred sun-dried tomatoes
- 1 clove garlic
- 80 g cashews
- 50 ml olive oil
- 1 tbsp lemon juice
- salt
- pepper
Add jarred sun-dried tomatoes, garlic, cashews, olive oil, and lemon juice to a food processor and mix on high level until a creamy pesto forms. Season with salt and pepper to taste.
Step 3/4
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 100 ml heavy cream
- vegetable oil (for frying)
Preheat oven to 175°C/350°F. Heat vegetable oil in a large frying pan and fry button mushrooms for approx. 5 min. Add cherry tomatoes, balsamic vinegar, and honey and keep frying for approx. 3 min. Add pesto and heavy cream, stir to combine, and let simmer for approx. 3 – 4 min. Finally, add pre-cooked rigatoni and toss to coat.
Step 4/4
- 150 g Parmesan cheese (grated)
- basil (for serving)
Transfer the pesto and pasta mixture to a baking dish and top with grated Parmesan cheese. Bake at 175°C/350°F for approx. 15 min., or until the Parmesan cheese is golden brown. Serve with fresh basil on top. Enjoy!
