This post is sponsored by Barilla Canada.

I just know you’ll enjoy this recipe! It’s simply wholesome and a wonderful way experience that delicious cheesiness of the mushroom and mozzarella sauce paired with tart cherry and plum flavours from Ruffino Canada’s Classico Riserva Ducale wine. Head over to the Barilla Pasta Month Contest Page for more information on how to enter and a chance to win $3,000 and one year of Barilla Pasta and Saputo Cheese, PLUS instant daily prizes every day of October!

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: 5

Ingredients

8.5 oz (110g) Barilla Rigatoni Pasta

1 cup Saputo Mozzarellissima cheese, grated

5 oz (55g) Cremini or White Button Mushrooms, chopped

½ cup Fresh Basil, chopped

2 tbsp Olive Oil

1 large Onion, diced

3 Garlic Cloves, minced

¼ cup All-purpose Flour

1 ½ cup Soy Milk

½ tsp Salt

½ tsp Black Pepper

1 tsp Red Pepper Flakes

Directions

1. Preheat oven to 350°F

2. Cook Barilla pasta according to package directions, drain and set aside.

3. In a sauce pan at medium heat, add olive oil and onions, sauté until fragrant and translucent. Add garlic, mushrooms, fresh basil, salt, red pepper flakes and black pepper; stir occasionally until mushrooms are tender; about 6-7 minutes. Remove the pan from the heat.

4. Using a pot over medium heat, add soy milk and flour, whisking constantly and bringing the mixture to a low boil until thickened. Reduce the heat and add ½ cup of Saputo Mozzarellissima cheese allowing it to melt; add pasta and mushroom, combine using a wooden spoon. 

5. Transfer the pasta into a non-stick baking dish, top with remaining ½ cup of Saputo Mozzarellissima cheese and bake for 20 - 25 minutes. Pair with Ruffino Chianti Classico Riserva Ducale and enjoy!