|300 g||button mushrooms|
|180 g||jarred sun-dried tomatoes|
|50 ml||olive oil|
|1 tbsp||lemon juice|
|1 tbsp||balsamic vinegar|
|100 ml||heavy cream|
|150 g||Parmesan cheese (grated)|
|vegetable oil (for frying)|
|basil (for serving)|
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.
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.
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.
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!