Pesto baked rigatoni with mushrooms

Name: Pesto baked rigatoni with mushrooms
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 Servings
Cuisine: italian
Ingredients: 14 oz rigatoni; 10.5 oz button mushrooms; 10 cherry tomatoes; 6.33 oz jarred sun-dried tomatoes; 1 clove garlic; 3 oz cashews; 0.25 cup olive oil; 1 tbsp lemon juice; 1 tbsp balsamic vinegar; 1 tsp honey; 0.5 cup heavy cream; 5.5 oz Parmesan cheese (grated); salt; pepper; vegetable oil (for frying); basil (for serving)

Based on 37 ratings

Christian

Test Kitchen Manager and Chef

“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

Utensils

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

Nutrition per serving

Cal
733

Protein
23 g

Fat
46 g

Carb
55 g

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
- 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
- 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
- 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!