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A late-night dish with a small portion of pasta but plenty of cream.
Boil the pasta (rigatoni) in boiling water with 2-3 pinches of salt for 11 minutes.
While the pasta is boiling, prepare the vegetables (onion and mushrooms); chop half of the mushrooms finely and slice the other half thickly.
When the pasta is done, set it aside with some of the pasta water.
Pour a generous amount of olive oil (at least 3 tablespoons, about 8cm in diameter when spread) into a pan and add all the vegetables (minced garlic, onion, mushrooms).
Once nicely browned, add 200ml of milk, 75ml of soy milk, 5 tablespoons of pasta water, the rigatoni, and 1 slice of cheese.
Stir over medium-high heat until you reach your desired consistency.
Taste and add at least 1/2 tablespoon chicken stock and disc cheese, then mix.
Done! Turn off the heat, plate, and finish with black pepper🍝
