Rigatoni in Creamy White Mushroom Sauce

Rigatoni in Creamy White Mushroom Sauce


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It's no surprise that many of us love classic pasta. This dish gives us a new way to enjoy pasta. With creamy white mushroom sauce topping rigatoni noodles, it's the perfect meal to have for lunch and dinner.

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Time needed

10 min preparation + 12 min cooking

Serving Size / Yield

4-6 servings


  • 1 lb. rigatoni pasta
  • 2 Tbs. olive oil
  • 2 shallots, minced
  • 1 clove garlic, minced
  • Salt and black pepper, as needed
  • 1 pound cremini mushrooms, cleaned and sliced
  • 1/2 C white wine
  • 1/2 C vegetable stock
  • 1 C mascarpone cheese, at room temperature
  • Parsley, for garnish

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Follow box instructions to cook rigatoni pasta. Drain when finished.

Heat oil in a skillet. Add the shallots and garlic to the pan and cook until soft, about 2 minutes. Add the mushrooms to the pan and cook until tender, about 5 to 7 minutes. Turn the heat to high. Season with salt and pepper to taste.

Pour in white wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer. Once all is mixed well, add mascarpone cheese and stir until creamy sauce is formed.

Add the creamy mushroom sauce to rigatoni and stir until sauce is spread evenly throughout. Serve on plate and garnish with parsley.

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