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