Rigatoni With Creamy Mushroom Sauce - cooking recipe

Ingredients

1 lb rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
1 garlic clove, minced
1/2 cup white wine
1/2 cup vegetable stock
1 cup mascarpone cheese, room temperature
1/2 cup parmesan cheese, grated
salt and pepper
1 lb assorted mushroom, sliced (Shittake, cremini, and button)
For Mascapone substitute
1 (8 ounce) package cream cheese
1/4 cup heavy whipping cream
2 1/2 tablespoons sour cream

Preparation

Bring a large pot of salted water to boil over high heat. Add pasta and cook. While pasta is cooking:.
Heat oil in a large skillet over medium-high heat.
Add shallots, garlic, and season with salt and pepper to the pan. Cook until soft, about 2 minutes.
Add mushrooms to pan and season with salt and pepper. Cook until mushrooms are tender, 5-7 minutes, stirring occasionally.
Turn heat to high. Add wine and cook for 3 minutes or until liquid evaporates.
Add stock and simmer until liquid is slightly reduced.
Remove pan from heat. Add mascarpone cheese. (If using the substitute recipe, combine all 3 ingredients together with a mixer until blended).
Stir until creamy. Set aside.
Drain pasta and transfer pasta into serving bowl.
Add mushroom mixture and parmesan to pasta. Season with salt and pepper. Toss to coat.