Healthier Mushroom Rigatoni
Ingredients
The pasta
The sauce
-
1
cup
shallots, coarsely chopped
-
1
tbsp
fresh basil, finely chopped
-
¼
cup
butter
-
3
tbsp
garlic
-
8
oz.
Fresh Mushroom Medley
-
1
tsp
Oregano
-
1
tsp
Black Pepper
-
1
tsp
Ground Thyme
-
½
tsp
Garlic Powder
-
1
tsp
Himalayan Pink Salt
-
¼
tsp
Red Pepper Flakes
-
1½
cup
Vegetable Stock
-
½
cup
Coconut Milk
-
⅓
cup
Cream of Mushroom
-
1
cup
Grated Parmesan Cheese, optional
Instructions
- Cook the rigatoni pasta according to package instructions, then drain and set aside.
- Chop the shallots and fresh basil, and set aside.
- In a large sauté pan over medium heat, add butter, garlic, and shallots. Cook for 3 to 5 minutes until shallots are soft.
- Add the mushrooms and cook for an additional 5 minutes.
- Stir in oregano, black pepper, ground thyme, garlic powder, sea salt, red pepper flakes, and chopped basil.
- Pour in vegetable stock, coconut milk, and cream of mushroom. Bring to a slight boil, then reduce heat to medium-low.
- Add the cooked rigatoni to the sauce and cook for an additional 8 to 10 minutes.
- Optional: Top with parmesan cheese before serving.
Nutrition Facts (estimated)
Servings
6
Calories
440
Total fat
22.4g
Total carbohydrates
41.8g
Total protein
21.3g
Sodium
856mg
Cholesterol
88mg
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