Mushroom Alfredo Pasta

Rigatoni pasta in a creamy mushroom alfredo sauce, this is a great dish for whenever you want something warm and comforting.

In our recipe we’ve used Agnesi Rigatoni which we got from one of our partners MHA. We thought the pasta held the chunky mushroom sauce really well and also gave it a really nice bite.

Agnesi is a reputed pasta brand from Italy, and according to the brand’s website, they are the oldest Italian pasta factory.

Serves: 2-3

Ingredients:

For the pasta

• 5 cups water
• 250g Agnesi Rigatoni
• 1 tsp. salt

For the sauce

• 1 medium onion
• 4 cloves garlic
• ½ cup chopped parsley
• 100g sliced mushroom (we used fresh button mushrooms)
• 2 green chillies
• 2 tbsp. butter
• 1 tbsp. olive oil
• ½ tuna can
• 2/3 cup cooking cream
• 2/3 tsp. salt
• ½ tsp. ground black pepper
• ¼ cup grated parmesan
• 1/3 cup pasta cooking water

Ingredients:

1. Add the water to a pot and bring it to a boil. When the water starts boiling add the Agnesi Rigatoni and 1 tsp. salt. Boil the pasta for 14 minutes. Reserve 1/3 cup pasta cooking water. Drain the pasta and set aside.
2. Dice the onion, chop the garlic and parsley, and slice the mushrooms and green chillies.
3. Heat butter and olive oil in a pan on medium heat. Add the onion and garlic and sauté for a minute.
4. Add the mushrooms and green chilies and sauté for 3 minutes.
5. Add tuna and sauté for a minute.
6. Add the cooking cream, salt and black pepper, pasta water, parmesan and parsley and mix well and cook for 2 minutes.
7. Add the cooked Agnesi Rigatoni and mix to combine. That’s it.