Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, spicy low calorie mushroom sauce with rigatoni. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Spicy Low Calorie Mushroom sauce With Rigatoni is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Spicy Low Calorie Mushroom sauce With Rigatoni is something that I’ve loved my entire life.

Great recipe for Spicy Low Calorie Mushroom sauce With Rigatoni. Cook Rigatoni, drain water and set aside. Cut mushrooms in pieces, then add them in a saucepan.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook spicy low calorie mushroom sauce with rigatoni using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Spicy Low Calorie Mushroom sauce With Rigatoni:

1. Take 300 grams Rigatoni pasta
2. Take 500 grams mushrooms (fresh)
3. Make ready 1/4 cup dry white wine
4. Prepare 1/4 cup water
5. Take 1 tsp ground black pepper
6. Get 1/2 tsp oregano
7. Get 2 tbsp olive oil
8. Make ready 10 grams wheat flour - all purpose
9. Make ready 2 clove grated garlic
10. Get 1/4 cup cold water
11. Get 1 tbsp dry vegetable spice (or just salt to taste)
12. Take fresh basil leaves
13. Take 1 grated parmesan cheese

Stir cooked rigatoni into the sauce and give it a long, slow simmer until all the flavors meld. Stir heavy cream into the sauce and simmer over low heat until completely heated though. Add the cooked pasta to the sauce, tossing to coat well. This sauce is so simple and tastes absolutely divine!

Instructions to make Spicy Low Calorie Mushroom sauce With Rigatoni:

1. Cook Rigatoni, drain water and set aside
2. Cut mushrooms in pieces, then add them in a saucepan
3. Add oil, garlic, spices, the first 1/4 cup water and wine and cook until mushrooms soften nicely
4. Then in the other 1/4 cup cold water add 10 grams wheat flour - all purpse, mix with spoon nice and add in the cooking mushrooms (this should thick the liquids and make it sauce actually)
5. Cook till the it get tick
6. Pour mushroom sauce into the cooked Rigatonies and mix all
7. Serve with few fresh basil leaves and sprinkle with grated parmesan cheese

It can be used in so many ways! I stumbled over it when I didn't have the ingredients I wanted in the kitchen and thought I would be adventurous. This is a definite regular in our house over a big fat T-bone with chips and salad but we also have it with chicken and mashed potatoes. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.

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