Three Mushroom Rigatoni
Indulge in the earthy, creamy goodness of Three Mushroom Rigatoni, a delightful pasta dish that showcases the rich, savory flavors of cremini, shiitake, and oyster mushrooms. Perfect for weeknight dinners or special occasions, this comforting recipe pairs al dente rigatoni with a luxurious white wine and heavy cream sauce, infused with garlic, onion, and a hint of Parmesan cheese for depth. A touch of fresh parsley brightens the dish, while the optional addition of reserved pasta water ensures the perfect sauce-to-pasta balance. Whether you’re a mushroom enthusiast or simply seeking a hearty, elegant pasta recipe, this dish is sure to satisfy. Easy to prepare in under 40 minutes, it's a crowd-pleaser worth savoring!
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Ingredients
- 400 g rigatoni pasta
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 200 g cremini mushrooms, sliced
- 150 g shiitake mushrooms, stems removed and sliced
- 150 g oyster mushrooms, torn into bite-sized pieces
- 120 ml dry white wine
- 240 ml heavy cream
- 120 ml chicken or vegetable stock
- 60 g Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 0 to taste salt
- 0 to taste freshly ground black pepper
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Step 2
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted. Add the chopped onion and sauté for 2-3 minutes until softened.
Step 3
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Step 4
Add all three types of mushrooms (cremini, shiitake, and oyster) to the skillet. Sauté for 7-8 minutes, stirring occasionally, until the mushrooms are golden brown and any liquid has evaporated.
Step 5
Deglaze the skillet by adding the white wine. Let it simmer for 2-3 minutes to reduce slightly.
Step 6
Pour in the heavy cream and chicken or vegetable stock. Stir well and bring the mixture to a gentle simmer. Cook for 5 minutes to allow the sauce to thicken.
Step 7
Stir in the grated Parmesan cheese and fresh parsley. Season with salt and pepper to taste.
Step 8
Add the cooked rigatoni to the skillet, tossing gently to coat the pasta in the sauce. If the sauce seems too thick, add reserved pasta water, a little at a time, until the desired consistency is reached.
Step 9
Serve warm, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
| Serving size | (1646.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2565.0 |
| Total Fat 170.1g | 0% |
| Saturated Fat 81.7g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 362mg | 0% |
| Sodium 3988.0mg | 0% |
| Total Carbohydrate 168.0g | 0% |
| Dietary Fiber 19.5g | 0% |
| Total Sugars 19.7g | |
| Protein 65.1g | 0% |
| Vitamin D 251IU | 0% |
| Calcium 789.2mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 2308.5mg | 0% |
Source of Calories