Recipe

Rigatoni with brie, walnut and mushroom sauce

Jan 31, 1976 1:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Rigatoni with brie, walnut and mushroom sauce
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 200 gram button mushrooms, halved
  • 1/2 cup (125ml) dry white wine
  • 2 tablespoon wholegrain mustard
  • 600 millilitre cream
  • 375 gram rigatoni pasta
  • 200 gram brie cheese, chopped coarsely
  • 1 cup (100g) toasted walnuts, chopped coarsely
  • 1/4 cup fresh chives, coarsely chopped

Method

Rigatoni with brie, walnut and mushroom sauce
  • 1
    Heat oil in large frying pan; cook garlic and mushrooms, stirring, until mushrooms are just tender. Add wine; boil, uncovered, until wine reduces by half.
  • 2
    Add mustard and cream to mushroom mixture; cook, stirring, until sauce thickens slightly.
  • 3
    Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
  • 4
    Return pasta to pan, add sauce and remaining ingredients; toss gently to combine.

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