Introduction

This creamy mushroom rigatoni is a comforting and flavorful pasta dish perfect for weeknight dinners or special occasions. Tender rigatoni noodles are coated in a luscious sauce made with sautéed cremini mushrooms, garlic, and Parmesan cheese. It’s easy to make and sure to please mushroom lovers.

A white bowl filled with rigatoni pasta, each tube pale yellow with a slightly firm texture. On top, sliced brown mushrooms cover the pasta unevenly, adding an earthy tone. Creamy beige mushroom sauce is lightly drizzled over the pasta and mushrooms, pooling slightly at the bottom. Chopped fresh green parsley is sprinkled on top, adding small bright green accents. The bowl sits on a soft gray cloth over a white marbled surface, with small white dishes of extra mushroom sauce and pasta partially visible in the corners. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces (340g) rigatoni pasta

2 tablespoons olive oil

1 pound (450g) cremini mushrooms, sliced

4 cloves garlic, minced

1 teaspoon dried thyme

Salt and pepper to taste

1 cup (240ml) chicken or vegetable broth

1 cup (240ml) heavy cream

1/2 cup (50g) grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water, and set aside.

Step 2: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5-7 minutes.

Step 3: Add the minced garlic and dried thyme to the skillet with the mushrooms. Cook for an additional 1-2 minutes, or until the garlic is fragrant.

Step 4: Season the mushroom mixture with salt and pepper to taste. Pour in the chicken or vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.

Step 5: Bring the broth to a simmer and cook for 3-4 minutes, allowing the flavors to meld and the liquid to reduce slightly.

Step 6: Stir in the heavy cream and bring the sauce back to a simmer. Let it cook for another 2-3 minutes, or until the sauce has thickened slightly.

Step 7: Add the cooked rigatoni pasta to the skillet with the mushroom sauce. Toss everything together until the pasta is well coated in the sauce. If the sauce is too thick, thin it out with some of the reserved pasta cooking water.

Step 8: Stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving.

Step 9: Divide the creamy rigatoni with mushroom sauce among serving plates. Serve hot, garnished with additional grated Parmesan cheese and chopped parsley if desired.

Tips & Variations

Use a mix of mushrooms like shiitake or portobello for deeper flavor.

Swap heavy cream for half-and-half if you want a lighter sauce, but it may be less thick.

For a vegetarian version, ensure you use vegetable broth instead of chicken broth.

Add a pinch of red pepper flakes with the garlic for a subtle heat.

Reserve some pasta water to adjust sauce consistency as needed.

FAQs

Can I use a different type of pasta?

Yes, any tube-shaped pasta like penne, ziti, or penne rigate works well to hold the creamy mushroom sauce.

How can I make this dish vegan?

Replace the heavy cream with coconut cream or a cashew cream sauce, use a plant-based cheese substitute, and choose vegetable broth to keep it fully vegan.