Rigatoni with Creamy Mushroom Sauce

Rigatoni with Creamy Mushroom Sauce

Tender tubes of pasta smothered in a wine-infused, garlic-and-parmesan cream sauce. Each bite delivers nutty, cheesy, umami goodness. Easy, healthy, vegetarian, and ready in minutes.

Course Main Course

Cuisine American, Italian

Diet Vegetarian

Keyword mushrooms with pasta, pasta with mushrooms

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings

Calories 769kcal

Author Robin Miller

Ingredients

1 pound rigatoni pasta or pasta shape of choice
2 tablespoons butter
2 tablespoons olive oil
1/2 cup sliced yellow onion
12 ounces mixed mushrooms such as cremini/baby bella and shiitake, thinly sliced
4 cloves garlic minced
3/4 cup dry white wine or sherry wine, or marsala wine
1 cup chicken broth or vegetable broth (note that veggie broth is slightly sweet)
1/2 cup heavy cream
1/2 cup grated parmesan cheese plus more for serving
Salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Instructions

Cook the pasta according to the package directions, reserving 1/2 cup of the pasta cooking water.
Meanwhile, melt the butter and olive oil together in a large saucepan or high-sided skillet over medium-high heat. When the butter is bubbly, add the onion and cook for 3 to 5 minutes, until soft. Add the mushrooms and cook for 5 minutes, until tender and releasing liquid. Add the garlic and cook for 30 seconds.
Add the wine and bring to a simmer. Reduce the heat to medium-low and simmer until the wine reduces by half. Add the chicken broth and return to a simmer. Reduce the heat to low and stir in the cream. Simmer for 5 minutes, until the sauce thickens enough to coat the back of a wooden spoon.
Fold in the pasta and 1/4 cup of the reserved pasta cooking water. If necessary, fold in the remaining 1/4 cup of reserved pasta water.
Remove the pan from the heat and fold in the parmesan cheese. Season to taste with salt and black pepper.
Top with parsley and serve with extra parmesan cheese on the side.

Nutrition