Pesto baked rigatoni with mushrooms | Recipe | Kitchen Stories

Ingredients

• 14 oz rigatoni
• 10.5 oz button mushrooms
• 10 cherry tomatoes
• 6.33 oz jarred sun-dried tomatoes
• 1 clove garlic
• 3 oz cashews
• 0.25 cup olive oil
• 1 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 0.5 cup heavy cream
• 5.5 oz Parmesan cheese (grated)
• salt
• pepper
• vegetable oil (for frying)
• basil (for serving)