Ah, yes! 🍝 Let’s make a creamy, comforting Mushroom Rigatoni—perfect for a weeknight dinner or a fancy twist with minimal effort.
🍄 Mushroom Rigatoni
Ingredients (serves 4)
- 12 oz (340 g) rigatoni pasta
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 12 oz (340 g) mushrooms, sliced (cremini, button, or a mix)
- 1 tsp dried thyme or 1 tbsp fresh
- ½ cup (120 ml) vegetable or chicken broth
- 1 cup (240 ml) heavy cream
- ½ cup (50 g) grated Parmesan cheese
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Instructions
1️⃣ Cook Pasta
- Bring a large pot of salted water to a boil.
- Cook rigatoni according to package directions until al dente.
- Reserve ½ cup pasta water and drain.
2️⃣ Sauté Vegetables
- Heat olive oil in a large skillet over medium heat.
- Add onions, cook 3–4 min until translucent.
- Add garlic, cook 30 seconds until fragrant.
- Add mushrooms, thyme, salt, and pepper. Cook 6–8 min until mushrooms release their moisture and begin to brown.
3️⃣ Make Creamy Sauce
- Pour in broth, simmer 2–3 min.
- Reduce heat, stir in heavy cream. Simmer 2–3 min until slightly thickened.
- Add Parmesan cheese and stir until smooth.
4️⃣ Combine with Pasta
- Add drained rigatoni to skillet. Toss to coat in sauce.
- If too thick, add reserved pasta water a little at a time until desired consistency.
5️⃣ Serve
- Garnish with fresh parsley and extra Parmesan.
- Serve immediately.
Tips for Success 😏
- Use a mix of mushrooms for deeper flavor.
- Don’t overcrowd the pan when cooking mushrooms—let them brown.
- Freshly grated Parmesan melts better than pre-grated.
If you want, I can give a Juicy Jay’s version with garlic butter, white wine, and a touch of truffle oil—super rich and restaurant-style.
Do you want me to do that?
