Say less 😄 Here’s a cozy, foolproof Mushroom Rigatoni that tastes way fancier than the effort it takes.
Creamy Mushroom Rigatoni 🍄🍝
Ingredients (2–3 servings)
- 12 oz rigatoni
- 2 tbsp olive oil or butter (or a mix—elite move)
- 12 oz mushrooms, sliced (cremini, button, shiitake… whatever you’ve got)
- 3 cloves garlic, minced
- 1 small shallot or ½ onion, finely chopped
- ½ tsp salt (plus more for pasta water)
- Freshly ground black pepper
- ½ tsp dried thyme or Italian seasoning (optional but great)
- ½ cup heavy cream (or half-and-half)
- ¼–½ cup grated Parmesan
- Splash of pasta water
- Optional glow-ups: red pepper flakes, splash of white wine, fresh parsley
How to Make It
- Boil the pasta
Salt the water generously. Cook rigatoni until al dente. Reserve ½ cup pasta water before draining. - Brown the mushrooms
Heat oil/butter in a wide pan over medium-high. Add mushrooms in a single layer. Don’t stir too much—let them get golden. Season lightly. - Build the flavor
Lower heat to medium. Add shallot/onion, cook 2–3 min. Add garlic and thyme, cook 30 seconds until fragrant.
(Optional: splash of white wine, let it cook off) - Make it creamy
Stir in cream and a splash of pasta water. Simmer gently 2–3 minutes. - Bring it together
Add pasta and Parmesan. Toss until glossy and coated. Add more pasta water if needed. Season to taste. - Finish strong
Black pepper, chili flakes, parsley. Maybe extra Parm because life is short.
Variations if you’re feeling it
- Vegan: Olive oil + cashew cream or oat cream, nutritional yeast instead of Parm
- Earthy deluxe: Add a little truffle oil at the end
- Protein: Crispy pancetta, chicken, or white beans
- Extra umami: Tiny splash of soy sauce or miso (trust me)
If you want a tomato-based, garlic-butter, or restaurant-style wild mushroom version, say the word 👀
