Pesto baked rigatoni with mushrooms

Name: Pesto baked rigatoni with mushrooms
Prep time: 1500 s
Cook time: 900 s
Total time: 2400 s
Yield: 6 Servings
Cuisine: italian
Ingredients: 400 g rigatoni; 300 g button mushrooms; 10 cherry tomatoes; 180 g jarred sun-dried tomatoes; 1 clove garlic; 80 g cashews; 50 ml olive oil; 1 tbsp lemon juice; 1 tbsp balsamic vinegar; 1 tsp honey; 100 ml heavy cream; 150 g Parmesan cheese (grated); salt; pepper; vegetable oil (for frying); basil (for serving)

Based on 16 ratings

Christian

“Easy and quick to prepare – pesto baked rigatoni are the perfect weeknight comfort food. If you don't like Parmesan cheese, just use your favorite cheese that melts, I'd recommend buffalo mozzarella.”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-6+

400 g	rigatoni
300 g	button mushrooms
10	cherry tomatoes
180 g	jarred sun-dried tomatoes
1 clove	garlic
80 g	cashews
50 ml	olive oil
1 tbsp	lemon juice
1 tbsp	balsamic vinegar
1 tsp	honey
100 ml	heavy cream
150 g	Parmesan cheese (grated)
	salt
	pepper
	vegetable oil (for frying)
	basil (for serving)

Metric

Imperial

How-To Videos

How to halve cherry tomatoes

How to clean mushrooms

How to grate cheese

Utensils

pot
colander
cutting board
knife
food processor
oven
frying pan (large)
baking dish

Nutrition per serving

Cal
733

Protein
23g

Fat
46g

Carb
55g

Step 1/4

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.

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

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.

180 g jarred sun-dried tomatoes
1 clove garlic
80 g cashews
50 ml olive oil
1 tbsp lemon juice
salt
pepper

food processor

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

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.

1 tbsp balsamic vinegar
1 tsp honey
100 ml heavy cream
vegetable oil (for frying)

oven
frying pan (large)

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

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!

150 g Parmesan cheese (grated)
basil (for serving)

baking dish

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!