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Rigatoni With Roasted Mushrooms And Eggplant And Wine Pairing

Rigatoni with mushrooms and eggplant

Rigatoni with mushrooms and eggplant

So here is the dish I decided to make with those beautiful roasted mushrooms and eggplant from the last post. It’s insanely simple, takes only minutes and is very tasty. It looks pretty boring, shades of cream and brown (those beautiful purple eggplant turned a homely brown) but it’s far from boring in the taste department You don’t really need a recipe per se for this, make as much as you need for your meal.  I didn’t really  measure anything estimated the amounts, you can judge by eyeballing it, it will feel right.

Serves 2-4 depending on serving size

Ingredients:

Roasted eggplant, mushrooms, shallot and garlic

1/2 cup chopped flat leaf parsley (a nice handful)

1/4 cup good white wine or a nice glugg, preferably what you will drink with this dish

olive oil to coat pan

Rigatoni  (1/3-1/2lb)

Goat cheese and mascarpone (use equal amounts of each)

Parmigiano Reggiano grated

Instructions:

Bring a large pot of water to a boil, add a tbs of salt and when it’s a vigorous rolling boil add the rigatoni. Stir occasionally and let boil for approximately 10 minutes or follow instructions on the package.

While your rigatoni is boiling, heat a saute pan with a little olive oil on medium/high, add the mushrooms,eggplant, shallot and garlic (remove the sprigs of thyme first) and a splash of white wine (about 1/4 cup). Cook just long enough to heat the vegetables, with strainer or spyder add the rigatoni to the vegetables. toss to combine and cook for a minute or two adding a little of the pasta water if it’s too dry. Add the chopped parsley. I topped this with  grated parm and a heaping spoonful of goat cheese and mascarpone that I whipped I used equal amounts of goat cheese and mascarpone and simply beat with my electric mixer. This will also be used for dessert, refrigerate what remains.  Hey you can never get too much goat cheese and mascarpone, right?  Stay tuned for dessert.

Wine Pairing courtesy of Stefano Crosio

I asked Stefano from Flora’s Table  and Clicks And Corks  to lend his expertise and  to pair wine with this dish. Here are his recommendations, and I would advise to find these wines, Stefano knows whereof he speaks. His recommendations are always spot on:

Given the characteristics of the ingredients of your dish, a proper wine to pair with it would have good acidity, tannins (or fairly robust ABV), intensity of flavors, tastiness and medium body.  A not overly structured Barbera, such as Coppo, L’Avvocata, would be a good wine for your dish at a very interesting price point (~$15). Otherwise, another good option in white would be Donnafugata’s Chiaranda’ (a Sicilian Chardonnay that retails for about $35.
54 Comments Post a comment
  1. Pru #

    You had me at rigatoni… Oh man. I don’t even have to make this to know it’s a winner. Of course I will make it. I think, over and over again!! Yummy!!

    August 24, 2013
    • Thank you, rigatoni is my favorite pasta and with those vegetables in a simple flavorful wine sauce it’s pretty delicious. Thanks so much.

      August 24, 2013
  2. Wow! This looks and sounds so tasty! 😀

    August 24, 2013
    • Its very very simple but it does taste great, the key is those roasted vegetables, so flavorful. Thanks so much,

      August 24, 2013
  3. With those ingredients you’ve got me. Loving the combination of goats’ cheese and mascarpone. And ‘grated parm’!

    August 24, 2013
    • Thanks Johnny, it’s a wonderful combination the mascarpone with the goats cheese goes so nicely with the veggies and pasta.

      August 24, 2013
  4. Are you kidding? The last thing it looks is boring. It looks really delicious and making me want to dive in and thinking about eggplants and pasta and goat cheese (and maybe a glass of wine) is making me drool! Buon appetito! 🙂

    August 24, 2013
    • It is rather boring looking, creams and browns but it tastes really good. Thanks so much!

      August 24, 2013
  5. I really wanted to sink my head into the dish when saw the pic. It looks soooooo delicious and now my stomach is calling for food.:P

    August 24, 2013
  6. PSsquared #

    I think this one might even be easy enough for me! I’m going to try it, as my husband loves all things pasta.

    August 24, 2013
    • Super easy, simple roasted vegetables, boil pasta, a little wine and olive oil and you are done. Hope you like it if you make it. Thanks so much!

      August 24, 2013
      • PSsquared #

        I will most likely grill the veggies, since we don’t turn on our oven in the summer. It’s way too hot for that. I’m looking forward to trying it though. I will share when I do.

        August 24, 2013
      • I know turning on the oven is horrible in the heat of summer. Grilling would be wonderful, please let me know how you like it. thank you!

        August 24, 2013
  7. OMG this looks so so delicious. Just my sort of dish (although I’d have to use spelt rigatoni. I love the mushroom/aubergine combination…

    August 24, 2013
    • I would love it with spelt pasta. Thanks very much, yes the aubergine/mushroom combo is delicious!!

      August 24, 2013
  8. For me, what makes this dish so decadent is the combination of eggplant, mushroom, shallots, garlic and summing it up with goat/mascarpone cheese combo. This is no ordinary pasta! Yum!

    August 24, 2013
    • Thanks Fae, the combination is pretty delicious. I love mixing the goat cheese and mascarpone.

      August 24, 2013
  9. So THIS is what you did with them! Fantastic, all the way from both mascarpone AND goat cheese through to the lovely description of the wine pairing. Perfect.

    August 24, 2013
    • Yes, opted for something very simple and it is really good. Thanks so much Cyn!

      August 24, 2013
  10. Creating a shopping list now. 🙂 I love how you asked Stefano to suggest a wine for this dish. I am a huge Barbera fan and can see how wonderful this will be. Simply perfect pasta.

    August 24, 2013
    • Its delicious, very simple but so tasty. Stefano, well he is amazing. I trust him and his pick for any dish. Thank you so much.

      August 24, 2013
  11. Rigatoni is one of my favorite pastas now I’m going to have it tonight for dinner. This looks great – thank you!

    August 24, 2013
  12. Boring?????? Your dishes are anything but boring, S! The ingredients are great and the goat cheese & mascarpone cream is such a wonderful final touch! 🙂

    August 24, 2013
    • You are too kind Francesca, thank you. It really did taste quite nice. I have some of the vegetables left and am getting the wines that Stefano recommended to have with the next batch, thank you so much,

      August 24, 2013
  13. Wonderfully delicious pasta recipe, Suzanne!
    And thank you for having me on board on the wine side! Much appreciated 🙂

    August 24, 2013
  14. Liz #

    yum yum yum! Your last eggplant post inspired me to cook up a few, so I roasted with red bell pepper and tossed with mint. Next time I’m adding pasta. wine, and goat cheese 🙂

    August 24, 2013
    • That sounds great, I am using the rest of the veggies without pasta. Thanks so much!

      August 24, 2013
  15. That doesn’t look boring at all Suzanne! It looks filling and delicious. Seriously, my hubby and I love eggplant and with that parsley, garlic and shallots sound soooo good. Simple turns out to be the yummiest in a lot of cases.

    August 25, 2013
    • Thanks so much Brandi, it really is quite good. Roasted veggies and pasta are so good together.

      August 25, 2013
  16. I wondered what you would do with the roasted mushrooms. I have a cooker arriving at my new house tomorrow (I am without one at the moment) and roasted mushrooms are one of the first things I plan to cook in it. 😉

    August 25, 2013
    • Love roasted mushrooms, well I just like everything roasted just about. Thanks so much!!

      August 25, 2013
  17. Rigatoni is new to me but I hope it’s not a stranger for too long because you make it look super delicious 🙂

    Cheers
    Choc Chip Uru

    August 25, 2013
    • Rigatoni is my favorite pasta, it’s hard describe why I like it so much other than it’s meaty, has some bite to it. Thanks Uru, I bet you will love it if you give it a try!

      August 25, 2013
  18. Carla #

    I made this dish for tonight’s dinner, although I couldn’t get my hands on chanterelle mushrooms or mini eggplants, I did substitute them with shiitaki mushrooms and italian eggplant. I cut fresh parsley from my garden too. The roasting time for the veggies that Suzanne recommends is perfect! Topping this dish off with whipped goat cheese and mascarpone cheese was velvety and delicious, something that I’ve never eaten before. Excellent!

    August 25, 2013
    • Thanks so much Carla, I am so happy that you enjoyed it. The shitake I think was a good sub for the chanterelle and well, eggplant is pretty much eggplant same taste. I am so thrilled that you tried this.

      August 25, 2013
  19. Hi Suzzane, this pasta dish looks delicious! Not a huge fan of eggplant, but you got me at the roasted mushrooms!

    August 25, 2013
  20. Hi Suzanne the pasta looks delicious! I’m not a huge fan of eggplant but you get me at the roasted mushrooms! Will have to try out your roasted mushroom recipe!

    August 25, 2013
  21. I love this type of recipe. Because if there’s one thing I dislike about food blogging (and this is probably the only thing!), is feeling like I have to give measurements for a dish like this. I like how you’re just like “do what feels right” 🙂 Because that’s the perfect instructions for this beautiful pasta concoction!

    August 26, 2013
    • Thanks so much Lori, yes there really is no measuring and honestly when I cook I rarely measure anything. Baking is another story of course.

      August 26, 2013
      • Yeah, me either. I’m pretty good at eyeballing things and then pretending I measured them. Shhhhh 😉

        August 26, 2013
  22. I love rigatoni – one of my favorite types of pasta. Thanks for sharing this recipe!The rigatoni look amazing : -) Could I have a plate please? 😀

    August 26, 2013
  23. Yummmm!!!! I love all pasta dishes, but this is one I would go particularly nuts for!

    August 27, 2013
    • Oh yes me too, love pasta could eat it just about every day, well maybe not but I do like it a lot. Thanks so much!

      August 27, 2013
  24. Sold at eggplant and pasta. Typically I’ll just do the whole baked ziti, ricotta, sauteed eggplant deal but I love that this is also an option! Fantastic 🙂

    August 28, 2013
  25. Oh my gosh. Suzanne, this looks AMAZING. I am a huge fan of both mushrooms and eggplant… roasting them for this dish sounds perfect! The goats cheese and mascarpone also sounds like a gorgeously creamy way to complement the roasted vegetables. So good. Definitely trying this xx

    August 28, 2013
    • Oh me too, love roasted mushrooms and always love eggplant Thanks so much Laura.

      August 28, 2013
  26. I think I would have trouble from eating a lot of the ingredients while making this pasta dish. I always look forward to anything with eggplant.

    August 30, 2013
    • Thank you, I had trouble with both the mushrooms and eggplant, I kept nibbling on both. Finished off without pasta, its delicious!

      August 30, 2013
  27. Awesome recipes!! I like all Eggplant recipes but my favorite eggplant recipe is Grilled Aubergine Eggplant.

    September 4, 2013

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