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Mushroom and Fontina rigatoni

Make the most of winter produce with a rich pasta bake that pairs a medley of fresh and dried mushrooms with a punchy washed-rind cheese.

By Emma Knowles
  • Serves 4
  • 15 mins preparation
  • 40 mins cooking
Mushroom and Fontina rigatoni

Make the most of winter mushrooms and use a mix of the best in the market. We've ramped up the flavour of this rigatoni dish by adding dried mushrooms to the mix, too. If you can't find Fontina, Taleggio or another washed-rind cheese would work well in its place.

Ingredients

  • 500 gm mixed mushrooms, such as Swiss brown, flat and pine
  • 2 tbsp olive oil
  • Finely grated rind of ½ lemon
  • 1 garlic clove, finely chopped
  • 400 gm dried rigatoni (we used wholemeal)
  • 185 ml pouring cream (¾ cup)
  • 20 gm mixed dried mushrooms, softened in 60 ml boiling water for 20 minutes
  • 150 gm Fontina, diced
  • 50 gm parmesan, finely grated, plus extra for scattering
  • 1½ tbsp coarsely chopped sage, plus 1 tbsp extra leaves
  • 60 gm chilled butter, coarsely chopped

Method

Main
  • 1
    Preheat oven to 200C. Halve or quarter larger mushrooms and keep smaller ones whole. Toss in a roasting pan with olive oil, lemon rind and half the garlic and roast until browned on the edges (6-8 minutes).
  • 2
    Meanwhile, cook pasta in a large saucepan of boiling salted water until not quite al dente (10-12 minutes). Drain and return to pan.
  • 3
    Bring cream, dried mushrooms and their soaking liquid, and remaining garlic to a simmer
    in a saucepan, add to pasta along with Fontina and parmesan, season to taste and mix well. Fold in roasted mushrooms and chopped sage, spread in a 2-litre baking dish, scatter with extra parmesan and bake until bubbling and golden brown (20-25 minutes).
  • 4
    Cook butter in a saucepan over medium-high heat until light nut brown (2-3 minutes). Remove from heat, add extra sage leaves and season to taste. Serve pasta hot drizzled with sage butter.

Notes

Drink Suggestion: Well-cellared pinot noir Drink suggestion by Max Allen

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  • Author: Emma Knowles