Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle

Name: Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 237 milliliters medium carrot, roughly chopped (about; 28 grams dried porcini mushrooms; 142 grams fresh mozzarella; 3 medium cloves garlic, smashed; 2 servings Kosher salt and freshly ground black pepper; 3 Tbsps olive oil, divided; 227 grams Portobello mushrooms, roughly chopped; 454 grams dry rigatoni; 473 milliliters tomato basil sauce; 237 milliliters small yellow onion, roughly chopped (about

Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle might be just the main course you are searching for. One serving contains 1431 calories, 53g of protein, and 41g of fat. This recipe serves 2. This recipe covers 50% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up portobello mushrooms, garlic, rigatoni, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a vegetarian diet.

Instructions

Bring a large pot of salted water to a boil.

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Water

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Pot

Place dried porcini in a 1-cup liquid measuring cup and add 1 cup of hot water. Set aside to rehydrate.

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Water

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Measuring Cup

Place portobello in bowl of food processor and pulse until no pieces larger than 1/2 inch remain, about 8 to 10 short pulses.

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Food Processor

Bowl

Drain porcini, reserving the mushrooms and the soaking liquid separately. Roughly chop the rehydrated porcini.

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Mushrooms

Heat 1 1/2 tablespoons olive in a large nonstick skillet over high heat until shimmering.

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Olives

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Frying Pan

Add portobellos and porcini and cook, stirring frequently, until all of their liquid has evaporated and they start to sizzle, about 8 minutes. Season to taste with salt and pepper, then transfer to a bowl.

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Salt And Pepper

Portobello Mushrooms

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Bowl

Meanwhile, place carrot, onion, and garlic in bowl of food processor and pulse until no pieces larger than 1/2 inch remain, about 8 to 10 short pulses. Wipe out now-empty skillet and heat remaining tablespoon oil over medium heat until shimmering.

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Carrot

Garlic

Onion

Cooking Oil

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Food Processor

Frying Pan

Bowl

Add carrot/onion mixture, season with salt and pepper, and cook, stirring often, until completely soft, about 5 minutes.

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Salt And Pepper

Carrot

Onion

Return the mushrooms to the skillet and add the tomato sauce along with the porcini soaking liquid. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, making sure that the sauce doesn't completely dry out (

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Tomato Sauce