WILD MUSHROOM AND RIGATONI PASTA

WILD MUSHROOM AND RIGATONI PASTA

Crowd pleaser in the house. Takes all of 30 min. to make and 5 min. to eat. Make your take on this simple recipe that feels like you're going out when staying in.

Serving: 2

INGREDIENTS:
2 Tablespoons of Avocado Oil
2 Cups wild mushrooms, roughly chopped (like morel, shiitake, porcini)
3 Shallots bulbs, peeled and thinly sliced
1/2 Cup Brothee Wild Mushroom Broth
2 CUPS OF Semolina Rigatoni pasta
1 Tablespoon of Olive Oil
Handful of basil, roughly chopped
freshly ground Salt and black pepper

DIRECTIONS:
Heat avocado oil in a medium size pot on low heat. Add sliced shallots and saute until tender. Add chopped mushrooms, and sautee for 4-5 mins. Add mushroom broth and continue to heat on low for a few minutes. Add salt and pepper to taste.

In a separate medium size pot, boil water with a couple pinches of salt. add ABOUT 2 CUPS OF rigatoni pasta to the boiling water and cook between 5-8 minutes. After pasta is cooked, strain and add to the pot with mushrooms to coat. Plate, then DRIZZLE OLIVE OIL, AND SPRINKLE chopped basil. add salt and ground pepper to taste.