Description
A deliciously creamy pasta dish with deep earthy flavors from both the baby bella and porcini mushrooms.
Ingredients
Scale
- 1 ounce porcini mushrooms, dried
- 2 tablespoons butter
- 2 tablespoons olive oil
- 16 ounces baby bella mushrooms, sliced
- 4 ounces cipollini onions, peeled and cut lengthwise
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
- 8 ounces rigatoni pasta
- 1 cup half and half
- 4 ounces mascarpone cheese
- 1 cup parmesan cheese
- 1 cup English peas, frozen
- 1 bunch fresh Italian parsley
Instructions
- Follow package instructions to rehydrate the Porcini mushrooms. Chop and set aside.
- Bring 4 quarts water to a boil (for the pasta).
- Melt butter and olive oil in a large, deep frying pan.
- Add in the sliced baby bella mushrooms, chopped porcini mushrooms, cipollini onions, salt and pepper. Sauté until golden brown. About 5 minutes.
- Add the pasta to the boiling water.
- Warm half and half in a glass pitcher in the microwave for about 1 minute on low heat. Add the warmed half and half to the mushroom and onion mixture. Stir together.
- Add in the mascarpone and the parmesan cheese. Stir until sauce slightly thickens.
- Lastly, add in the English peas and the cooked pasta.
- Garnish with chopped parsley and freshly shaved parmesan.
- Serve immediately.
Notes
May substitute pearl onions for the cipollini onions.
- Prep Time: 1 hour
- Cook Time: 30 minutes