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Creamy Rigatoni Buttery Roasted Broccoli and Mushrooms

Creamy rigatoni in a white wine cream sauce topped with parmesan tossed butter roasted Broccoli and mushrooms

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WHAT’S GOING  ON HERE

Rigatoni Pasta

Rigatoni is a wide round tubular pasta similar to penne . The larger hole makes it great for holding sauces and ingredients. Cook the rigatoni to aldente in the salty water then finish the cooking in the sauce.

Roux

Roux is a combination of equal parts butter and fat. The butter combined with the flour helps thicken the half and half, to make a creamy sauce. A blond roux is the shortest cooked roux to keep the flour from becoming too brown. You want to cook the roux just enough to cook the taste of the flour out.

Half and Half

Half and half is half cream and half milk. Half and half is the perfect combination for a creamy Alfredo. The milk it in keeps the sauce fluid and the cream makes the pasta rich and thick. Regular milk can be used as an alternative you made need to double the roux. Cream may also be used, but the roux may need to be reduced.

Broccoli

Roasted broccoli is crispy, earthy and super flavorful if salted and cooked properly. Popping them in the air fryer takes care of all that for you. Toss them in olive oil sprinkle with salt and the broccoli is ready to go. Toss them in butter and garlic herb sprinkling to really finish it off.

Mushrooms

Mushrooms are earthy and have texture. They have a nice balance with the cream this makes it’s a perfectly hearty meat less option for this dish. Use your favorite mushroom to really customize the dish.

Herb Seasoning

Herb seasoning is a just thyme, rosemary and oregano with some assisted heat from crushed red and black pepper and a pick sprinkle of garlic. It’s my go to herb seasoning using all pantry staples. Any leftover seasoning can be stored for later use or added to olive oil to make a great bread dipping oil.

Parmesan

Parmesan cheese adds salt, nuttiness and it’s used to thicken and coat the pasta. Add the parmesan with the pasta to keep the sauce nice and thick that way the you get a nice silky sauce.

TIPS & TRICKS FOR THE BEST Creamy Rigatoni Buttery Roasted Broccoli and Mushrooms

making a smooth sauce

when making a white wine cream sauce you need to make sure your sauce doesn’t become curdled. curdled sauce forms when you haven’t cooked the wine long enough before adding in the cream. add the broth and wine to the sauce together to begin simmering before adding in the cream.

cooking the pasta

for the best pasta results cook your pasta in super salty water. the salt water adds flavor to the pasta while it rehydrate it. each pasta brand is different whats a 10 minutes cooking time for one brand may be 12 minutes for another so pay attention to the box. and cook it according to the package instructions.

putting it all together

putting it all together is the fun part instead of stirring the broccoli and mushrooms into the sauce and weighing it down place it over the top. that way you maintain crunchy vegetables. toss the vegetables with your favorite seasoning or dressing to change up the dish!

SIMILAR INGREDIENTS TO

ITALIAN SAUSAGE & MUSHROOM RIGATONI

GRILLED ASPARAGUS & SPINACH PESTO ROTELLE PASTA

CRAWFISH, SHRIMP & SWEET PEPPER PENNE

ENJOY THIS RECIPE WITH

SPRING SALAD + CARROT & SAFFLOWER VINAIGRETTE

LEMON SUNFLOWER DRESSING

VANILLA BLUEBERRY JAM CUPCAKES

Creamy rigatoni buttery roasted broccoli and mushrooms

Creamy rigatoni buttery roasted broccoli and mushrooms
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INGREDIENTS

  • 1lb Rigatoni pasta
  • Salt
  • HERB SEASONING
  • 1tsp Rosemary
  • 1Tb Garlic Powder
  • 2tsp Oregano
  • 1tsp Thyme
  • 1tsp Crushed red pepper flakes
  • 1tsp Black pepper
  • WHITE WINE CREAM SAUCE
  • 3Tb butter
  • 5 Tb flour
  • 1/2c White wine
  • 3/4c Vegetable Broth
  • 3/4c Half and Half
  • 1/2c salted Pasta water
  • 3-4c Half and Half
  • Salt, to taste
  • Black Pepper, to taste
  • 1/4c Parmesan Cheese
  • 2Tb Butter
  • ROASTED VEG
  • 2 Broccoli stalks, segmented
  • 6oz Mushrooms, halved
  • 1Tb Olive Oil
  • 3Tb Butter, melted
  • 1tsp Salt
  • 1-2tsp Herb Seasoning
  • 2Tb Parmesan Cheese

INSTRUCTIONS

  • MAKE THE PASTA
  • Cook the pasta in salted water according to package instructions. Once cooked reserve some salted pasta water to add to the sauce.
  • FOR THE SAUCE
  • Start the sauce by making the roux. Make the roux by melting the butter then adding in flour.
  • Once the flour and butter are combined whisk in the stock and wine till it’s smoothed out, bring to a boil then reduce to a simmer.
  • Let simmer for 5 minutes whisking occasionally.
  • Add in half and half along with the pasta water. Bring to a boil again then reduce to a simmer. Simmer for 10 minutes, whisking occasionally.
  • Season with salt and pepper and 2 tsp herb seasoning.
  • Toss with cooked pasta, butter and parmesan cheese Season with salt and black pepper to taste.
  • FOR THE VEGETABLES
  • Roast the vegetables by tossing them in olive oil and salt then popping them in to the air fryer for 15-20 minutes.
  • Once the vegetables are roasted toss with melted butter, herb seasoning and parmesan cheese
  • Top the pasta with the roasted vegetables and serve!
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