Creamy Mushroom Pasta with Arugula
Ingredients
- 1 pound mixed mushrooms, sliced or torn into pieces
- 2 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 4 cloves garlic cloves, finely chopped
- 2 teaspoons fresh thyme, finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper, plus more to taste
- ½ cup dry white wine
- 1 cup chicken broth or stock
- ¾ cup heavy cream
- ½ cup Parmesan cheese, divided
- 1 (16-ounce) box rigatoni, or preferred pasta
- 1 (4-ounce) bag prewashed arugula
Instructions
- Heat a large dry pan, over medium-high heat. Add the mushrooms and cook undisturbed for 3 minutes, stir and add olive oil and butter. Continue cooking until the mushrooms are caramelized, 3 to 4 minutes. Add the garlic, fresh thyme, salt and black pepper, and sauté for 30 seconds, or until the garlic is fragrant (making sure it does not burn). Add the wine, lower the heat to medium-low, and simmer for 3 to 4 minutes. Add the stock and continue to cooking, 3 to 4 minutes. Slowly stir in the cream, add ¼ cup parmesan cheese and continue to cook until sauce has slightly thickened, about 4 to 5 minutes.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 1 minute less than instructed on packaging. Drain the pasta and reserve 1 cup of water.
- Combine the cooked pasta with mushroom sauce. Add reserved pasta water if needed to thin out the sauce. Add arugula and toss to combine. Taste for seasoning, and finish with remaining parmesan. Serve immediately. Enjoy!