Creamy Mushroom & Truffle Rigatoni | Alfie Cooks

Alfie Cooks

Name: Creamy Mushroom & Truffle Rigatoni
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: SIGNATURE SELECTS Rigatoni; Signature Farms Whole Mushrooms, White, Family Size; Napoleon Co. Grille Garlic Cloves; Brown Onion; O Organics Tofu, Silken; Bragg Nutritional Yeast; Holland House White Cooking Wine; O Organics Parsley, Organic; Oppy Organic Meyer Lemons; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Truffle Coconut Thumbprint Cookies; pasta water; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

Print recipe

Creamy Mushroom & Truffle Rigatoni

Serves 420 mins prep30 mins cook

A silky, meaty, and warming plant-based creamy mushroom and truffle rigatoni dish. Perfect comfort food for any occasion.

0 servings

What you need

oz rigatoni

Signature Farms Whole Mushrooms, White, Family Size

oz white mushrooms

garlic clove

brown onion

silken tofu

tbsp nutritional yeast

white wine

bunch fresh parsley

lemon

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

tbsp truffle oil

pasta water

salt

pepper

Shop Recipe

Instructions

1: Slice up the mushrooms & get them into a screaming hot pan with a large pinch of salt.

2: As the mushrooms release their moisture, finely dice the onion & mince the garlic.

3: Once the mushrooms are nice & browned (5-10 minutes), add the olive oil, turn down the heat to medium, add the onion & sweat down until translucent with a pinch of salt.

4: Add the garlic, fry until fragrant & add the wine to deglaze the pan.

5: In a blender blitz the silken tofu, nutritional yeast, a splash of pasta water to loosen. Season with salt & pepper.

6: Add the tofu cream to the pan & simmer for 10-15 minutes.

7: Get your pasta onto boil in salted water. Once al dente, reserve 2tbsp pasta water & drain.

8: To the pasta add 1/2 the sauce with a splash more pasta water & mix well.

9: Chop the parsley & add to the pasta with the juice of ½ a lemon. Season to taste with salt, pepper & more nooch / lemon juice if needed.

10: Time to serve up. Pasta into bowls, top with more of the thick, creamy sauce. Garnish with a parsley sprig, a crack of black pepper & a swirl of truffle oil if you like – enjoy!

View original recipe