BROUGHT TO YOU BY Meadow Mushrooms
Serves: 4 generously
INGREDIENTS
500g Rigatoni
1 medium onion, diced
3 large garlic cloves, diced
2 teaspoons finely diced fresh rosemary leaves / 1 teaspoon dried
200g White Sliced Meadow Mushrooms, sliced
200g Small portobello Meadow Mushrooms, sliced
120g baby spinach
300g mascarpone
¾ cup milk
1 ½ cups finely grated parmesan cheese
1 cup panko breadcrumbs
2 tablespoons olive oil for topping
Olive oil for sauteing
Salt and cracked black pepper
METHOD
Preheat oven to 200 degrees
Heat a generous glug of oil over a medium heat. Add the onion and cook until tender and translucent. Add the garlic and rosemary and cook for 2 more minutes.
Add the mushrooms and cook for a further 5 or so minutes until the mushrooms are glossy and softened. Add ¾ of the baby spinach and give it just a minute in the pan to wilt.
Meanwhile whisk together mascarpone, milk, half the parmesan and a good seasoning of salt and pepper.
Bring a large pot of well-salted water to a boil. Add the pasta and cook for slightly less than recommended as it will soften further in the oven. Reserve ½ cup of the pasta water and drain pasta well.
Add the pasta to the cooked mushrooms and stir through the creamy sauce along with the pasta water. Mix well before transferring to an oven-proof dish.
Make the topping by finely chopping the spinach and mixing with the panko breadcrumbs, remaining parmesan and oil. Season well and scatter on top of the pasta.
Bake for 20 minutes until golden brown on top.
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