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  • Writer's picturechefalisonbiebs

Creamy Rigatoni with Wild Mushroom Pesto Leeks and Garden Arugula

Normally, I make my own condiments, but I recently discovered the products by Belazu, and I'm loving them for their on-the-go convenience and wonderful flavor.

If you follow my videos you may have seen their label once or twice. I used their Truffle Artichoke Pesto and Carnaroli Rice in my Risotto Recipe and I often use their high-quality vinegars in different salad dressing recipes.

For this recipe, I needed a quick lunch for one and had the wild mushroom pesto in my pantry. This pasta is flavourful, quick, and easy to make. Happy cooking!

Chef notes:

I used gluten-free rigatoni noodles for my pasta but use any type you like for this dish.

Yield: serves 1

Preparation time: 30 minutes

Cook time: 20 minutes

100 g rigatoni pasta (3½ oz)

2 tsp olive oil

1 cup leek, chopped

1 clove of garlic

¼ cup white wine

3 tbsp Belazu wild mushroom pesto

3 tbsp heavy cream

1 cup fresh arugula

¼ cup parmesan cheese, grated

Fresh basil

  • Place a pot of salted water on high heat and bring it to a boil.

  • Add the rigatoni to the boiling water and cook until al dente, 10–12 minutes depending on the pasta you use.

  • While the pasta cooks, pour the oil into a frying pan on high heat.

  • Add the leeks and sauté for about 2 minutes.

  • Add the garlic and sauté for 2 more minutes.

  • Deglaze the pan with white wine and cook until the wine has almost completely evaporated.

  • Add the mushroom pesto and cream and turn the heat down to a low simmer.

  • Strain the cooked pasta, reserving a cup of the pasta water.

  • Add the cooked rigatoni and a ladle of pasta water to the pan and stir.

  • Turn off the heat, add the arugula and parmesan cheese and serve in a large bowl garnished with fresh basil. Enjoy!


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