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Creamy Garlic & Herb Mushroom Rigatoni

Large rigatoni pasta tossed in a rich garlic parmesan cream sauce with golden-brown sautéed mushrooms and fresh thyme.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Mushrooms
  • 1 lb Rigatoni pasta
  • 1 lb mixed mushrooms cremini, sliced
  • 2 tbsp butter unsalted
  • 2 tbsp olive oil
Cream Sauce
  • 3 cloves garlic minced
  • 1 shallot diced
  • 0.5 cup white wine dry
  • 1.5 cups heavy cream
  • 0.5 cup parmesan cheese grated
  • 1 tbsp fresh thyme
Finish
  • 1 tsp black pepper cracked
  • 0.5 cup pasta water reserved

Equipment

  • Large pot for boiling water
  • Large Skillet or Sauté Pan
  • Wooden Spoon
  • Knife and cutting board

Method
 

  1. Boil salted water and cook rigatoni until al dente. Reserve 1 cup of pasta water before draining.
  2. Heat butter and oil in a large skillet. Sauté mushrooms for 5-7 minutes until golden brown.
  3. Add diced shallot, garlic, and thyme to the pan. Cook for 1 minute until fragrant.
  4. Deglaze the pan with white wine and simmer until reduced by half.
  5. Stir in heavy cream and simmer gently for 3 minutes to thicken.
  6. Remove from heat and stir in parmesan cheese until smooth. Season with salt and pepper.
  7. Toss the cooked pasta into the sauce, adding pasta water as needed to reach desired consistency.
  8. Serve immediately garnished with extra herbs.

Notes

Use a mix of mushrooms like shiitake, oyster, and cremini for a deeper flavor profile. Do not wash mushrooms with water; wipe them clean.