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Rigatoni with Beans and Mushrooms

Prep time 10 mins
Cook time 15 mins
Yield 4 Servings


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

Nutrition Information

  • calories 585
  • fat 19 g
  • satfat 6 g
  • protein 25 g
  • carbohydrate 85 g
  • fiber 11 g
  • cholesterol 27 mg
  • sodium 483 mg

How to Make It

  1. In a large pot of boiling, salted water, cook pasta until al dente, about 12 minutes.

  2. 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, stirring, for 1 minute. Add mushrooms and cook, stirring, until tender and golden, 4 to 5 minutes. Add tomatoes and beans and cook until heated through, 3 minutes.

  3. Remove 1 1/2 cups pasta water and stir into mushroom-bean mixture. Drain pasta and return to pot. Add mushroom-bean mixture and basil to pot; toss well. Divide among 4 bowls and sprinkle Parmesan on top.