Mushroom Blue Cheese Rigatoni
Mushroom blue cheese rigatoni - an easy 30-minute one pot pasta dinner! Perfect for Sunday dinner when paired with steak, or for Meatless Monday when on it's own.
Servings 4
Calories 404.7kcal
Equipment
Ingredients
- 1 pound mushrooms sliced
- 2 cups chicken stock or broth
- 8 ounces rigatoni uncooked
- 5 ounces blue cheese crumbled
- 1 teaspoon garlic minced
- salt and pepper to taste
Instructions
- Combine the rigatoni, mushrooms, chicken stock and garlic in a large pan. Heat over medium-high, stirring frequently.
- When liquid begins to boil, reduce heat to medium. After 10 minutes, stir in the blue cheese crumbles. Cook for an additional 10 minutes or until the pasta is cooked and the liquid has reduced.
- Remove from heat and let sit for 5 minutes to allow the sauce to thicken. Season to taste with salt and pepper. Garnish with additional blue cheese crumbles when serving.
Nutrition
Calories: 404.7kcal | Carbohydrates: 51.3g | Protein: 21.6g | Fat: 12.9g | Saturated Fat: 7.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.6g | Cholesterol: 30.2mg | Sodium: 588.3mg | Potassium: 706.8mg | Fiber: 3g | Sugar: 5.8g | Vitamin A: 274.1IU | Vitamin C: 2.9mg | Calcium: 207.4mg | Iron: 1.7mg