CreamyGorg® and Mushroom Pasta
Ingredients
- Kosher salt, as needed
- 1 lb. dried rigatoni (or other short pasta shape)
- 3 Tbsp. olive oil, divided
- 2 shallots, thinly sliced
- 4 cups (about 8 oz.) white button mushrooms, thinly sliced
- 1 cup heavy cream
- 1 ½ cups BelGioioso CreamyGorg cheese, sliced or cubed
- ½ tsp. freshly ground black pepper
- ½ cups fresh parsley, roughly chopped, divided
- 1 Tbsp. fresh thyme, roughly chopped
- BelGioioso Parmesan cheese, grated, for garnish
Directions
Bring a large pot of salted water to a boil.As the water comes to a boil, add a tablespoon of olive oil to a large pan over medium heat. Add shallots and cook until softened and translucent, about 3 minutes. Stir frequently to avoid browning. Once cooked, transfer to a large plate and set aside.
In the same pan over medium heat, add 2 tablespoons of olive oil. Add mushrooms and a teaspoon of salt, then cook until most of the moisture has been released from mushrooms, stirring frequently (about 6 minutes). Transfer cooked mushrooms to the same plate as the shallots.
Once water is boiling, cook pasta according to the package until al dente. When the pasta is almost done, reserve 1 cup of pasta water before draining. Set cooked pasta and cup of reserved pasta water aside.
Make the sauce: Using the same pan you cooked the mushrooms and shallots in, heat to medium and add heavy cream, CreamyGorg, and black pepper. Stir to combine, then bring to a light simmer.
Add the cooked pasta and ½ cup of pasta water and stir together until well incorporated. Add the cooked shallots, mushrooms, ¼ cup parsley, and thyme to the pasta and gently toss to combine. Remove from heat. Serve warm and garnish with more parsley and grated Parmesan.