Creamy Florentine Rigatoni with Sautéed Mushrooms and Roasted Walnuts is a rich and satisfying pasta dish that incorporates the warm, earthy flavors of fall. Served as a vegetarian meal or as a side dish, this recipe is flavorful, healthy, and delicious. The recipe calls for mushrooms, readily available at most grocery stores, and mascarpone cheese, an Italian cream cheese available in the dairy section, but you can also use wild mushrooms and regular cream cheese.
Ingredients
1 pound rigatoni or similar pasta
1 large package (12 oz.) fresh mushrooms, cleaned and sliced
1 large bag (10-12 oz.) fresh baby spinach, well washed and stemmed
1 cup of walnut pieces
3 tablespoons of butter
1 small container (8 oz.) mascarpone cheese
1/2 cup freshly grated Parmesan cheese
salt and fresh ground black pepper
1/4 teaspoon freshly ground nutmeg or 1/2 teaspoon dried nutmeg.
Instructions
1. Bring water to a boil in a large pot. (4 quarts or liters per pound of pasta)
2. While the water is heating, carefully clean the mushrooms with a brush or a damp towel, cut off the tough end of the stems and cut them into slices. Avoid putting mushrooms under water, as this makes them tough and chewy. Look for fresh sliced mushrooms to save time. Melt the butter in a large saucepan and sauté the mushrooms over medium-low heat. Once they start to ooze moisture, season lightly with salt and pepper. Continue cooking until mushrooms are golden brown and some of the liquid has cooked out.
3. Add spinach and mix until spinach is wilted.
4. Add the mascarpone cheese and half the Parmesan cheese and mix well. Heat through. The mascarpone cheese will start to melt and thin out a bit as it heats up. Season with fresh nutmeg, salt, and freshly ground black pepper and turn the heat to low to keep warm.
5. When the water is boiling, add 1 heaping tablespoon of salt and drop in the pasta. Stir gently to prevent the paste from sticking. Cook according to package directions until al dente (firm when biting).
6. While the pasta is cooking, lightly toast the walnuts in a small, dry saucepan over medium-low heat. Set aside.
7. When the pasta is done, carefully reserve 1/2 cup of the starchy pasta water and set aside. Drain the pasta and add it back to the hot pot, off the heat.
8. Add the mushroom and spinach sauce and mix everything to combine. Add a splash of the reserved pasta water to smooth the sauce to a silky consistency.
9. Plate the pasta and decorate with the toasted nuts and the rest of the Parmesan cheese. Serve immediately.
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