January 20, 2018 By Tamar Genger, MA, RD Leave a Comment

Wild Mushroom Rigatoni

Name: Wild Mushroom Rigatoni
Ingredients: 2 tablespoons extra virgin olive oil (divided); 2 (8-ounce) packages wild mushrooms or portobellos, chopped; 8 ounces frozen artichoke bottoms or hearts (thawed and coarsely chopped); 2 cloves garlic (minced); 1 ½ teaspoons kosher salt; Freshly cracked black pepper; 4 ounces sun-dried tomatoes (coarsely chopped); 1 cup white wine; 4 cups vegetable broth or water; 1 pound spelt or other rigatoni; ½ cup fresh parsley; ⅔ cup grated parmesan

This one pot pasta is rich and hearty for a cold night. You will love the depth of flavor. For an elegant finish drizzle with truffle oil.

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