Rigatoni Archives - Taste With The Eyes

Rigatoni with Wild Mushrooms, Garlic Truffle Cream, Poached Egg

Rigatoni with Wild Mushrooms
Garlic Truffle Cream, Poached Egg

This Rigatoni with Wild Mushrooms recipe was inspired by a recent trip to Death Valley National Park and two delightful dinners at the Dining Room at The Inn where we ordered their excellent “Pasta de Hongos” both nights.

The drive into Death Valley from Las Vegas feels like entering another world. The landscape shifts slowly to bare rock, wide salt flats, and mountains that look carved out of ash. When we arrived at The Inn at Death Valley, it truly felt like an oasis. Lush palms, green lawns, a spring-fed pool, and a long, low stone building nestled into the hillside.

Originally built in the 1920s, The Inn has been beautifully restored. It still has that classic, almost retro desert-resort feel, but with updated rooms and modern touches that make it really comfortable.

It is located at Furnace Creek, which is one of the most central and accessible points in Death Valley National Park. From there, it’s easy to drive to the major sights.

Watching the sunrise from the terrace outside the dining room with a view of the Panamint Mountains catching the first light was unreal—warm pinks and soft gold sliding slowly down the slopes as the sky turned pale blue. With a cup of coffee and that kind of view, there’s really no better start to the day.

Rigatoni with Wild Mushrooms Recipe
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Death Valley National Park

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Vegetarian Springtime Rigatoni

Rigatoni with Broccoli, Cherry Tomatoes, Arugula, and Buffalo Mozzarella
Recipe by Nicole Putzel

All hailing from Chicagoland, Chef Nicole Putzel and I were virtually introduced a few years back by our mutual friend and discerning foodie, Peg. We recently thought it might be fun to collaborate on some of our cooking experiences, especially during these challenging times.

Nicole sent me a copy of her delightful book just published last year, The Seasoned Plate: Delicious and Healthy Real Food. She says, “This cookbook is the result of a beautiful recipe: one of food, friendship, and wellness, told by the seasons.”

Throughout the seasons, Nicole would create a vegetable-centric recipe every Friday, often harvesting the produce from her own organic garden. Her friend Photographer Claudia Chocano would shoot the dishes, after which they would partake of the fruits of their labors together.

The first recipe I chose from the Spring section was this fresh, vibrant, vegetarian rigatoni dish. Nicole wrote, “This colorful pasta dish came together on an evening when my house was filled with company and my guests asked for a tour of the vegetable garden. The broccoli, arugula, and basil were all ready for harvest and everyone was hungry, so voilà! This was a true crowd pleaser.”