Pesto baked rigatoni with mushrooms

Step 1/ 4

• 133⅓ g rigatoni
• 100 g button mushrooms
• 3⅓ 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

• 60 g jarred sun-dried tomatoes
• ⅓ clove garlic
• 26⅔ g cashews
• 16⅔ ml olive oil
• ⅓ 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

• ⅓ tbsp balsamic vinegar
• ⅓ tsp honey
• 33⅓ 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

• 50 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!

Enjoy your meal!