Rigatoni with Beans and Mushrooms

Ingredients

• 2 ounces chunk Parmesan, shaved with a vegetable peeler, for serving
• 1 (15.5 oz.) can cannellini beans, drained and rinsed
• 2 tablespoons unsalted butter
• 4 cloves garlic, peeled and smashed
• 2 tablespoons unsalted butter
• 2 ounces chunk Parmesan, shaved with a vegetable peeler, for serving
• 3 tablespoons chopped fresh basil or parsley
• + 11 more ingredients
• • 3 tablespoons chopped fresh basil or parsley
  • ¾ pound rigatoni pasta
  • 1 cup grape tomatoes, halved
  • 2 (6 oz.) packages fresh mushrooms, quartered
  • 1 (15.5 oz.) can cannellini beans, drained and rinsed
  • 1 cup grape tomatoes, halved
  • 2 tablespoons olive oil
  • 2 (6 oz.) packages fresh mushrooms, quartered
  • ¾ pound rigatoni pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic, peeled and smashed

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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