Mushroom and Fontina rigatoni recipe
Make the most of winter produce with a rich pasta bake recipe that pairs a medley of fresh and dried mushrooms with a punchy washed-rind cheese.
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Cooking tools:
- Roasting pan
- Baking dish
- Oven
- Stove
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Mixing bowl
- Plate
Ingredients
- 500 gm mixed mushrooms, such as Swiss brown, flat and pine
- 2 tbsp olive oil
- Finely grated rind of ½ lemon
- 1 garlic clove, finely chopped
- 400 gm dried rigatoni (we used wholemeal)
- 185 ml pouring cream (¾ cup)
- 20 gm mixed dried mushrooms, softened in 60 ml boiling water for 20 minutes
- 150 gm Fontina, diced
- 50 gm parmesan, finely grated, plus extra for scattering
- 1½ tbsp coarsely chopped sage, plus 1 tbsp extra leaves
- 60 gm chilled butter, coarsely chopped
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