Pesto baked rigatoni with mushrooms

Nutrition per serving

• 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!