Summary

Ingredients

• 300 g riatoni
• 500 g mushrooms, brown
• 200 ml cream
• 2 tablespoon pesto Genovese
• 1 clove garlic, fresh.
• 4 tablespoon olive oil
• 1 tablespoon parmesan, grated.
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Cook the pasta al dente and drain. During the cooking time, clean the mushrooms and cut them into slices. Heat the olive oil in a sufficiently large pan. Pour in the mushrooms, let them lightly sauté and immediately add the pesto and garlic. Reduce the heat a little, put the lid on and let it simmer briefly. Fold in the rigatoni and pour on the cream. Add the parmesan. Season to taste with salt and pepper. Be careful with salt as the parmesan is salty too! With the pan open, reduce the cream slightly. Serve out of the pan.