Ingredients
Directions
- 1
Melt 1 tablespoon of butter over medium heat. Add chopped button and king oyster mushrooms, sliced chilies, garlic, and thyme. Cook until mushrooms are golden brown. Stir in masala, turmeric, salt, and pepper, and allow to cook through. Remove from pan and set aside.
- 2
In the same pan, add chopped onion and minced garlic. S’àte until translucent. Add spinach and cook until wilted. Push to one side of the pan.
- 3
Meanwhile, cook rigatoni according to package instructions.
- 4
Add remaining butter to the cleared side of the pan, then add flour and stir for about 1 minute. Gradually whisk in milk to avoid lumps, then cook until thickened. Season with salt, pepper, and nutmeg.
- 5
Turn down the heat and stir in fresh cream, vegetable stock and grated Parmesan until well combined and the cream comes to a gentle simmer.
- 6
Add cooked rigatoni to the sauce and mix well. Top with the sautéed mushrooms.
- 7
Transfer the mixture to a baking dish or oven-safe pot. Top with shredded mozzarella cheese.
- 8
Preheat oven to 180°C (350°F). Bake for 20-25 minutes, or until the cheese is melted and bubbly.
