Mushroom rigatoni sounds like something you would order at a cosy Italian restaurant, yet it is surprisingly easy to make at home. Recipe compliments of The South African Mushroom Farmers’ Association.

Prep: 15 minutes | Cook: 20 minutes | Serves: 4

Ingredients

• 250 g rigatoni pasta
• 4 large portabello mushrooms
• 250 g portabellini mushrooms
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large bunch fresh thyme
• 4 garlic cloves, minced
• 2 tablespoons soy sauce
• ½ cup crème fraîche
• Salt and freshly ground black pepper
• 1 lemon, cut into wedges

Method

1. Bring a large pot of salted water to the boil and cook the rigatoni until al dente. Reserve 1 cup of the pasta cooking water, then drain.
2. While the pasta cooks, scrape out the black gills from the underside of the portabellos using a teaspoon. Cut each into chunky wedges. Quarter the portabellinis.
3. Heat the olive oil and butter in a large pan over medium high heat. Add the garlic and cook until fragrant.
4. Add the mushrooms and thyme. Cook, tossing often, until tender and golden brown.
5. Pour in the soy sauce and allow it to cook off and coat the mushrooms. Reduce the heat.
6. Stir in the crème fraîche, season with salt and pepper, and add a splash of reserved pasta water to loosen the sauce.
7. Add the drained pasta and toss gently to coat. Keep adding small amounts of pasta water until the sauce is silky and glossy.
8. Serve with a squeeze of fresh lemon juice and extra black pepper.