i heart cooking clubs ~ giada's rigatoni w/ creamy mushroom sauce

warm the belly and fill the soul

This week over at I Heart Cooking Clubs the theme is Warm the Belly, Fill The Soul. As the temperature drops outside the oven and stove take center stage helping me create lovely stick to your ribs kind of dishes. The kind that warm the belly and fill the soul. One of the best parts of my day is when the family gathers around the table to share the evening meal. My daily goal is to provide a meal that is flavorful and filling and doesn't break the bank. There are times for that "over the top" kind of meal but usually not during the week.

Giada has provided so many choices that are fairly simple to make and they have all been so delicious. As always, before choosing my weekly recipe I went to my refrigerator and pantry to see what I had on hand then it was time to riffle through the cookbooks. This recipe jumped out pretty quickly. I happen to have ricotta cheese in the fridge as well as mushrooms. From there I only needed to get some fresh chives. Easy peasy!

This dish was creamy and very hearty with the mushrooms. You don't miss the meat at all. It would also make a great side dish to beef or chicken. So fire up the stove and grab the cream and cheese. This is one dish that will really make your soul sing.

Celebrate the Feast!

Mary

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delightfully creamy mushroom goodness

Rigatoni with Creamy Mushroom Sauce

recipe adapted from Giada De Laurentiis

Ingredients:

1 pound rigatoni pasta

2 tablespoons olive oil

2 shallots, minced

1 clove garlic, minced

Salt and freshly ground black pepper

1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced

1/2 cup white wine

1/2 cup vegetable stock

1 cup (8 ounces) mascarpone cheese, at room temperature

1/2 cup grated Parmesan

1/4 cup chopped fresh chives

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

While the pasta is cooking:

Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.