Rigatoni with Beans and Mushrooms

Photo by www.myrecipes.com
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, peeled and smashed
- 3 tablespoons chopped fresh basil or parsley
- ¾ pound rigatoni pasta
- 4 cloves garlic, peeled and smashed
- 2 tablespoons olive oil
- + 11 more ingredients
-
- 2 tablespoons unsalted butter
- 2 ounces chunk Parmesan, shaved with a vegetable peeler, for serving
- 3 tablespoons chopped fresh basil or parsley
- 1 cup grape tomatoes, halved
- ¾ pound rigatoni pasta
- 1 cup grape tomatoes, halved
- 2 (6 oz.) packages fresh mushrooms, quartered
- 2 (6 oz.) packages fresh mushrooms, quartered
- 1 (15.5 oz.) can cannellini beans, drained and rinsed
- 2 ounces chunk Parmesan, shaved with a vegetable peeler, for serving
- 1 (15.5 oz.) can cannellini beans, drained and rinsed
In a large pot of boiling, salted water, cook pasta until al dente, about 12 minutes.Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add garlic Choose your mushroom. Shiitake, cremini and regular white mushrooms would work equally well in this dish. KITCHEN TIP and cook,...
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