Rigatoni with Leek and Mushroom Cream Sauce

Creamy rigatoni with leek and mushrooms in a light garlic cream sauce, finished with Parmesan and lemon. One pot for the pasta, one pan for the vegetables, ready in under 25 minutes.

By yumbelo · 2 servings · 20 minutes

Ingredients

• 200 g Rigatoni
• 1 pc Leek
• 200 g Mushrooms
• 2 pc Garlic cloves
• 150 ml Cream
• 40 g Parmesan, freshly grated
• 0.5 pc Lemon, juice and zest
• 0.5 bunch Parsley
• 2 tbsp Olive oil
• Salt
• Pepper

Method

1. Bring salted water to a boil in a large pot and cook the rigatoni in it until al dente, according to the package instructions.
2. Trim the leek, halve lengthwise and cut into thin rings. Clean the mushrooms and slice them. Finely chop the garlic.
3. Heat the olive oil in a large pan and fry the leek and mushrooms over medium to high heat for 5 to 6 minutes, until they take on a little color.
4. Add the garlic and fry for 1 more minute. Deglaze with the cream and let the sauce reduce gently over low heat for 3 minutes.
5. Stir in the Parmesan, season with salt, pepper and the lemon zest. Add a little lemon juice.
6. Drain the rigatoni, reserving some of the pasta water. Add the pasta to the sauce in the pan, toss well and loosen with a little pasta water if needed.
7. Finely chop the parsley, sprinkle over the pasta and serve immediately.