Garlic & Mushroom Lumaconi
Lumaconi might be the star, but don’t stress if you can’t find it — jumbo shells, big rigs, or even extra-wide noodles will happily step in. The bigger the pasta, the better it holds onto that creamy Alfredo and garlicky mushroom goodness. This recipe deserves big energy… so yes, extra pour of vino.
Prep Time:
5 min
Cook Time:
20 min
Servings:
4
Sauce:
Francesco Rinaldi Roasted Garlic Alfredo
Ingredients:
- 1 lb Lumaçoni pasta or any large-shaped pasta
- 1 package white mushrooms, sliced
- 1 jar Francesco Rinaldi Roasted Garlic Alfredo Sauce
- 1/2 cup white wine
- 2 Tbl extra virgin olive oil
- 1 glove garlic, minced
- 1/2 tsp red pepper flakes
- 2-3 Tbl fresh Italian flat leaf parsley, rough chop (not curly parsley)
- Black pepper to taste, add a little more for this recipe
Directions:
- In a large skillet, sauté the garlic in oil for a few minutes on medium heat, not letting it burn. Add the parsley and red pepper flakes, cook a few more minutes, swirling the pan so the oil immerses with the flavors. Remove from heat and add the alfredo sauce, wine, and black pepper. Stir to combine and put back on low heat, simmering.
- Boil the pasta in generously salted water — think ocean-level salty. Cook according to package directions, until al dente. Do not drain! Grab the big pasta with a slotted spoon and bring it right over to the simmering alfredo sauce, it’s ok if some pasta water comes with it, makes the sauce creamier. Stir the creamy goodness together, with a big wooden spoon, of course.
