Ingredients
- 1 pound rigatoni
- 2 pounds cremini mushrooms, washed and stemmed
- 2 ounces butter
- 2 ounces flour
- 1 tablespoon garlic, chopped
- 1 quart vegetable stock
- 2 tablespoons rosemary salt
- 1 cup arugula
- Aged Gouda cheese, to grate
Chef notes
This is the heartiest, most versatile recipe. You can easily take the sauce, add veggies and protein and make an amazing potpie.
Technique Tip: You can blend the mushrooms in the velouté to your taste, either super smooth or chunky.
Swap option: Use your favorite mushroom, or spice it up with a different stock. If you don't have rosemary salt, use a mix of kosher salt and crushed, dried rosemary leaves.
Preparation
1.Preheat oven to 350°F.
2.In a large pot, bring salted water to a boil. Cook pasta according to package directions.
3.In a medium bowl, toss the cremini mushrooms with olive oil to lightly coat and season with salt and pepper. Roast in the oven for 30 minutes.
4.In a saucepan, melt the butter and whisk in the flour to create a roux. Cook for 3 minutes, stirring constantly. Then, add the garlic and cook for one additional minute. Add the vegetable stock, whisk well, and bring to a simmer. Simmer for 3-5 minutes. Then, add the roasted mushrooms to the sauce and blend with a hand blender or in a regular blender. Season with rosemary salt.
5.Toss the sauce with the pasta and arugula. Plate on a large platter, then top with grated Gouda cheese.
