Pesto baked rigatoni with mushrooms

Pesto baked rigatoni with mushrooms

Based on 184 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"Easy and quick to prepare – pesto baked rigatoni are the perfect weeknight comfort food. If you don't like Parmesan cheese, just use your favorite cheese that melts, I'd recommend buffalo mozzarella."

Difficulty

Easy 👌

Preparation

25 min

Baking

15 min

Resting

0 min

Ingredients

2Servings
133⅓ g
rigatoni
100 g
button mushrooms
3⅓
cherry tomatoes
60 g
jarred sun-dried tomatoes
clove
garlic
26⅔ g
cashews
16⅔ ml
olive oil
tbsp
lemon juice
tbsp
balsamic vinegar
tsp
honey
33⅓ ml
heavy cream
50 g
Parmesan cheese (grated)
salt
pepper
vegetable oil (for frying)
basil (for serving)
MetricImperial

Utensils

pot, colander, cutting board, knife, food processor, oven, frying pan (large), baking dish

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How-To Videos

how-to-grate-cheese

How to grate cheese

how-to-halve-cherry-tomatoes

How to halve cherry tomatoes

how-to-clean-mushrooms

How to clean mushrooms

Nutrition per serving

Cal733
Fat46 g
Protein23 g
Carb55 g
  • Step 1/4

    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.
    • 133⅓ g rigatoni
    • 100 g button mushrooms
    • 3⅓ cherry tomatoes
    • salt
    • pot
    • colander
    • cutting board
    • knife

    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.

  • Step 2/4

    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.
    • 60 g jarred sun-dried tomatoes
    • clove garlic
    • 26⅔ g cashews
    • 16⅔ ml olive oil
    • tbsp lemon juice
    • salt
    • pepper
    • food processor

    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.

  • Step 3/4

    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.
    • tbsp balsamic vinegar
    • tsp honey
    • 33⅓ ml heavy cream
    • vegetable oil (for frying)
    • oven
    • frying pan (large)

    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.

  • Step 4/4

    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!
    • 50 g Parmesan cheese (grated)
    • basil (for serving)
    • baking dish

    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!

  • Enjoy your meal!

    Pesto baked rigatoni with mushrooms

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