Rigatoni with Creamy Mushroom Sauce and Roasted Witlof
A comforting pasta dish featuring rigatoni tossed in a creamy mushroom and witlof sauce, garnished with fresh parsley.
Ingredients
- 6.35 oz Rigatoni (180g)
- 1 whole Onion (1 piece)
- 1 clove Garlic clove (1 piece)
- 2 heads Witlof (Belgian Endive) (2 pieces)
- 6.17 oz Mixed chopped mushrooms (175g)
- 6.76 fl oz Heavy cream (200ml)
- 0.18 oz Fresh curly parsley (5g)
- 2 tbsp Olive oil (To be added)
- 2 tbsp Red wine vinegar (To be added)
- 0.5 piece Vegetable bouillon cube (To be added)
- Salt (To taste)
- Pepper (To taste)
Instructions
- Boil 2 cups (500ml) of water per person in a pot with a lid for the rigatoni (see Tip). Finely chop the onion and crush or finely chop the garlic.
- Cut the bottom end off the witlof and halve it lengthwise. Remove the hard core and thinly slice the witlof into fine rings.
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