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::: Rigatoni with brie, walnut and mushroom sauce :::


  • 1 tbsp. olive oil
  • 1 clove garlic, crushed
  • 200gr mushrooms, chopped
  • 1/2 cup dry white wine
  • 2 tbsp. wholegrain mustard
  • 600ml light cream
  • 375gr rigatoni
  • 200gr brie cheese, chopped coarsely
  • 100gr toasted walnuts, chopped coarsely
  • 1/4 cup coarsely chopped fresh chives

Sauté garlic and mushrooms in olive oil, stirring, until mushrooms are just tender.

Add wine and boil uncovered until wine reduces by half.

Add mustard and cream and cook, stirring, until sauce thickens slightly.

Meanwhile, cook pasta. Place pasta, cheese, walnuts, chives and sauce in a large bowl and toss gently to combine.


Serving suggestion: Enjoy this dish with a glass of chilled Sauvignon Blanc wine.

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