Recipe: Michael Van de Elzen’s Roasted Mushroom and Garlic Rigatoni
This pasta recipe will convert even the most passionate of mushroom-haters into lovers.
Words: Michael Van de Elzen
I love this recipe. The earthiness of the mushrooms combined with the smoked cheddar is a perfect match. You want to use field mushrooms as others such as button or Portobello don’t have the strength of flavour or rich colour that you’re after.
500g rigatoni pasta
500g field mushrooms
2 garlic bulbs
4 tbsp olive oil
300g broccolini stems
100g manuka smoked cheddar cheese
freshly ground black pepper
Time: 60 minutes
Preheat the oven to 180°C. Peel the field mushrooms and put in a roasting tray with the whole garlic bulbs. Drizzle with olive oil, season with salt and pepper, and cook for about 30-40 minutes.
Cook the pasta as per the packet instructions. Allow the garlic to cool slightly, then squeeze out the flesh. Put half of the garlic in a food processor with the mushrooms, a little olive oil, salt, and pepper. Blitz until combined.
Bring a pot of salted water to the boil. Remove the outer leaves of the broccolini, then drop into the water. Remove after 30 seconds and plunge into an ice bath.
Heat a frying pan, add the mushroom puree and cooked pasta, and toss until evenly coated. Add the broccolini and the rest of the roast garlic cloves and cook until just heated.
Serve in small bowls with a sprinkle of finely grated Manuka smoked cheddar over the top.
• Swap out the broccolini stems for broccoli, cauliflower, or kale, or whatever you have on hand.
• If you like a bit of heat, you could also add a splash of hot sauce.