Food Matters Project #4: Rigatoni with Vegetables, Figs and Blue Cheese

I’ve had Mark Bittman’s book now for over a year, and I’m very upset I had not picked it up more often to find new and fun dishes.  As each week passes, I love this project since it’s a great way to go though a book.  And I love seeing what people pick out as their dish.

We’re in week four of the Food Matters Project.  This week’s host was Marcia and she chose a delicious dish- Baked Rigatoni with Brussels Sprouts, Figs and Blue Cheese.

Remember when I made the fig flatbread this past summer?  That was the day I fell in love with figs!  Once they’re in season, I might have to remake this dish- it was absolutely delicious.

Unfortunately, figs are not in season in DC at this time of the year.  So I used dried figs which I found at Whole Foods.  Although, you can use cranberries, dried cherries or any other dried fruit in this recipe.  It’ll all work well.

When making this dish, we used more brussels sprouts, and added mushrooms and onions.  We also didn’t bake the dish, but that is all preference.  This is definitely one you can impress all of your friends with, or enjoy it as an easy weeknight meal.

Rigatoni with Vegetables, Figs and Blue Cheese
Adapted from: The Food Matters Cookbook (pg 221)

1 tsp + 1 tbsp salt
1 lb rigatoni
1 lb brussels sprouts, quartered
5 garlic cloves, minced
2 tbsp olive oil
1 tbsp butter
2 cups of cremini mushrooms, sliced
1 small onion, chopped
10 dried figs, sliced
6 oz blue cheese, crumbled

Bring a large pot of water to a boil and add 1 tsp salt.  Once the water is boiling, add the pasta and cook it for 10-15 minutes.

Preheat the oven to 400°F.  Meanwhile, mix the brussels sprouts, garlic with the olive oil and 1 tbsp salt.  Bake this mix for 20 minutes, or until the brussels sprouts are tender in the middle.

Melt butter in a skillet.  Then add the mushrooms and onions.  Sauté the vegetables until the mushrooms and onions are soft.

Once the pasta is cooked, drain it and add it back into the pot.  Add in the figs and blue cheese, stir together so the cheese starts to melt.  Then add in the mushroom and onion mix.  Stir well before serving.

About these ads

10 responses to “Food Matters Project #4: Rigatoni with Vegetables, Figs and Blue Cheese

  1. Darn, I wish I added mushrooms to mine too! Are those red specks I’m seeing red pepper flakes? If so, I am jealous.

    • Haha- yes, a little red pepper flakes for the picture- to make it look prettier. Plus my fiance loves spicy food…so we pretty much add it to every dish. Or if it’s not spicy enough, he adds so more.

      Mushrooms definitely added to this, great minds think alike- right? =)

  2. Mushrooms and onions sound like a great addition!

    • Thanks Alyssa! Yes, especially when I seared them in butter to give it more of a creamy taste- to add with the cheese and pasta. I love what you did with the appetizer- very creative! (and adorable looking) I’ll have to add this to my list for when I host book club!

  3. I thought about onions since I put onions in everything but I didn’t do it. You were smart to add them and mushrooms. Sounds good to me.

  4. Pingback: The Food Matters Project | Fifthfloorkitchen's Blog

  5. Pingback: Monthly Review: December 2012 | Fifthfloorkitchen's Blog

  6. Pingback: Happy Valentine’s Day 2013 | Fifthfloorkitchen's Blog

  7. Pingback: Monthly Review: March 2013 | Fifthfloorkitchen's Blog

  8. Pingback: Food Matters Project Wrap-Up | Fifthfloorkitchen's Blog

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s