"Turn up the heat this Valentine’s Day with this extra creamy and delicious Sriracha Chili Rigatoni with Mushrooms. With the addition of Lee Kum Kee’s Sriracha Chili Sauce, this rich and creamy mushroom pasta will be THE perfect meal to make for that special someone!"
Creamy Sriracha Chili Rigatoni with Mushrooms
5
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- ★★
- ★★
- ★★
- ★★
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Prep time: 15mins
Cook time: 34mins
Serves or Makes: 2 servings
Recipe Card
ingredients
- 225 grams dried rigatoni
- 4 tablespoons softened margarine, divided
- 1 pound mushrooms, sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 grated garlic clove
- 2 tablespoon all purpose flour
- 2 cups whole milk
- 1 teaspoon Lee Kum Kee Sriracha Chili Sauce
- 1/2 teaspoon chili powder
- 1/2 (75 gram) wheel Boursin Herb & Garlic Cheese
- 1/2 cup shredded asiago cheese
- Chopped parsley, for serving
Method
Step 1
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside for later.
Step 2
Over medium-high heat, add 2 tablespoons of margarine to a large pan. Once melted, add the mushrooms, and season with salt and pepper. Cook until mushrooms brown, softens and water evaporates about 15 minutes. Add the garlic and continue to cook, for about 1 minute, stirring constantly to prevent burning. Transfer to a bowl and set aside.
Step 3
To the same skillet, reduce heat to medium and add the remaining 2 tablespoons of margarine and all purpose flour, whisk to combine. Add the milk and continue to whisk ingredients until flour dissolves and no clumps remain. Lower temperature and allow milk mixture to reduce and thicken, about 20 minutes.
Step 4
Add the Lee Kum Kee’s Sriracha Chili Sauce, chili powder, and cheese to the skillet, stir to combine. Finally, add mushrooms back to the skillet along with cooked pasta and mix.
Step 5
Top with fresh parsley and serve immediately.
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