Mini Mushroom Pasta Bakes
Reduce heat to medium-low. Add cream and Dijon and whisk until no lumps remain. Bring mixture to a gentle simmer, remove from heat, and add cheese, stirring to melt and combine. If mixture is too thick, add 1/2 to 1 cup pasta water until desired consistency is reached. Fold in pasta.
Ingredients :
- Kosher salt
- 1 lb. rigatoni
- 9 Tbsp. extra-virgin olive oil, divided
- 1 large yellow onion, thinly sliced
- 3 large cloves garlic, grated
- 1 lb. button mushrooms, sliced
- 4 Tbsp. unsalted butter, cut into pieces
- 3 Tbsp. all-purpose flour
- 2 cups heavy cream
- 1/4 cup Dijon mustard
- 10 oz. smoked gouda, shredded
- 1/4 cup plain bread crumbs
- 1 Tbsp. chopped fresh parsley
Directions :
- Preheat oven to 350° and set 6 (5 3/4" x 3 3/4") mini loaf pans on a sheet tray. In a large pot of boiling salted water, cook rigatoni, stirring occasionally, until very al dente and white part of pasta shows when cut, 7 to 8 minutes. Reserve 1 cup pasta water before draining.
- Meanwhile, in a large pot over medium heat, heat 4 tablespoons oil. Add onions and garlic and cook, stirring occasionally, until deeply caramelized and softened, 15 to 20 minutes; season with 1/2 teaspoon salt. Transfer to a medium bowl.
- In same pot over medium-high heat, heat 4 tablespoons oil. Add mushrooms and cook, stirring occasionally, until crispy and caramelized, about 10 minutes; season with 1 teaspoon salt. Add onion mixture and butter and stir until butter is melted. Add flour and cook, stirring frequently, until lightly golden and fragrant, about 2 minutes.
- Reduce heat to medium-low. Add cream and Dijon and whisk until no lumps remain. Bring mixture to a gentle simmer, remove from heat, and add cheese, stirring to melt and combine. If mixture is too thick, add 1/2 to 1 cup pasta water until desired consistency is reached. Fold in pasta.
- In a small bowl, toss bread crumbs and remaining 1 tablespoon oil until texture resembles wet sand.
- Divide pasta among loaf pans. Top with bread crumbs.
- Bake pasta until top is golden brown, 10 to 13 minutes. Top with parsley.
