Creamy Mushroom Rigatoni

Creamy Mushroom Rigatoni


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It's pasta night! Instead of using your average Alfredo or marinara sauce to top off your pasta dish, use this creamy mushroom recipe. Pasta just got a whole lot tastier.

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Time needed

10 min preparation + 12 min cooking

Serving Size / Yield

4-5 servings


  • 1 lb. rigatoni pasta
  • 2 T. olive oil
  • 2 shallots, minced
  • 1 clove garlic, minced
  • salt and freshly ground black pepper
  • 1 lb. mushrooms
  • 1/2 C. vegetable stock
  • 1/2 C. Parmesan, grated
  • 1/4 C. fresh chives, chopped

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Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 10 minutes.
While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about two minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about six minutes. Turn the heat to high. Add the wine and cook for three minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Drain the pasta, reserving about one cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan cheese. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

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