Creamy sun-dried tomato & pesto pasta with mushrooms🍅🍄🌱

1. Boil the rigatoni in salted water. Be sure to save some starchy pasta water to make your sauce! 2. Drizzle some olive oil in a pan and sauté the chopped onions and garlic for a minute or two. Then, add in the sun-dried tomatoes and sauté for another minute. 3. Add the tomato paste and let it cook down for a couple of minutes. (You might want to add another drizzle of olive oil so nothing burns or gets too dry). Then, add in the Pinot Grigio and let it cook on medium heat for a couple minutes. 4. Toss in the sliced mushrooms and let those cook for around 5 minutes, until softened. Add in the pesto and heavy cream. Start adding 1/4 cup of pasta water at a time until you reach your desired consistency. Mix until well combined. 5. Add the rigatoni and top with grated pecorino romano and fresh basil.