Creamy Mushroom Rigatoni

This Creamy Mushroom Rigatoni recipe is so comforting and delicious! Grab lots of bread so you don’t leave any of this parmesan, wine and cream sauce behind!

If you’re looking for a meat-free dinner tonight, this pasta dinner is the way to go! So creamy and rich, you won’t be missing any chicken, sausage or beef. It’s so delicious just the way it is! But of course, if you would like to add any of those proteins, this pasta recipe is easily adapted!

A Meat-Free Pasta Dinner!

Of course, if you’ve been following us for a while now, everything according to our house is “better with sausage”. This Creamy Mushroom Rigatoni would absolutely be delicious with sausage, or any protein that you like. But it’s also super delicious without it!

How Do You Make This Pasta Recipe?

Start by browning the mushrooms in a skillet with butter and olive oil. You want the mushrooms to be browned, but they don’t have to be real dark and caramelized for this rigatoni recipe. Add onions and garlic, cook them down and then make a roux by adding flour to the skillet, stirring it in with the vegetables.

Pour in any dry white wine to deglaze the skillet. scrape up the brown bits on the bottom of the pan and then let the wine reduce by half. This should take about 3-4 minutes, depending on the size of your skillet and how high your heat is set to.

Next, add chicken broth and a few seasonings to the pan and let that simmer until the broth has reduced and the sauce has thickened, about 5 minutes. Time for the good stuff…pour in heavy cream, stir, and then add grated parmesan cheese.

Look at how thick and creamy that sauce is! I’m telling you, this Creamy Mushroom Rigatoni recipe is worth the make just to taste the cream sauce. This pasta recipe also makes a good amount of cream sauce, so when you to heat up leftovers it won’t be dried out. Supah creamy pasta dish. Dinner is done.

Can This Rigatoni Recipe Be Made Ahead Of Time?

Yes, the short answer is yes. This Creamy Mushroom Rigatoni can be made ahead of time, and as I’ve mentioned, leftovers are unusually delicious, as most pasta recipes like this one tend to dry out upon reheating.

So I’ll say that if you can make this pasta right before serving, it’s going to be the best at that point. I’m telling you guys, this pasta hardly makes it into the bowls…everyone is dipping bread in to swipe up the sauce right from the skillet.

But if you do need to get this ready before dinner, you’ll still have plenty of delicious, creamy white wine sauce to go around!

Are There Different Types Of Pasta That I Can Use?

Definitely! Really, any pasta shape will work with this pasta dish, from long spaghetti to bow ties to shells. The only thing I wouldn’t recommend is a small shaped pasta like orzo or elbows.

But anything other than those will work. Grab your favorite shape or whatever you have on hand. The reason why I love using rigatoni is this recipe is that the sauce gets all up inside the hollow center and when you take a bite…well, you’ll just have to experience that for yourself.

Can I Add A Protein To This Meat-Free Pasta Recipe?

You absolutely can. Shredded leftover or rotisserie chicken is delicious. Italian sausage crumbles would be amazing. It’s really up to you. But this is one of those rare recipes (for me) that’s so good, you’re really not going to miss the meat in any way.

Looking For More Pasta Recipes?

• Classic Baked Ziti
• Baked Macaroni and Cheese
• Easy Chicken Spaghetti
• Easy Linguine with Clam Sauce
• The BEST Penne Vodka Ever!

Creamy Mushroom Rigatoni

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5 from 1 review

• Author: Dan
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 6 Servings 1x

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This Creamy Mushroom Rigatoni is so rich and delicious, the white wine cream sauce is worth the make alone! Serve this pasta dinner with lots of bread on the side for scooping up all the sauce!

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Ingredients

• 1 pound rigatoni pasta
• 2 tablespoons butter
• 2 tablespoons olive oil
• 10 ounces mushrooms (brown or white), cleaned and sliced
• 1 cup diced onion
• 1 tablespoon chopped garlic
• 1 teaspoon kosher salt
• Fresh black pepper to taste
• 2 tablespoons flour
• 1 cup dry white wine
• 2 teaspoons basil paste (grab it in the produce section by the fresh herbs in a tube)
• 3/4 cup diced tomato, seeded (or you can use petite diced tomatoes in a can, drained)
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup parmesan cheese, plus more for topping

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Instructions

1. Add the butter and olive oil to a large skillet over medium heat. Once the butter has melted, add the mushrooms and toss to coat in the butter and olive oil. Cook for 5 minutes, until the mushrooms have released their water and have started to brown.
2. Add the onion to the skillet and cook for 3-4 minutes, until the onion has softened. Stir in the chopped garlic, cook for 1 minute longer and then add the salt and pepper.
3. Sprinkle the flour into the skillet and stir to combine with the vegetables. Carefully pour in the wine to deglaze the pan, scraping up the brown bits from the bottom of the skillet. Let the wine reduce by half, about 2-3 minutes.
4. Add the basil paste, tomato and chicken broth, whisk together well and then bring the sauce to a simmer. Simmer the sauce for 5 minutes or until the sauce has thickened. Pour in the heavy cream and parmesan cheese, stir and let simmer on low heat for another 5 minutes.
5. While the sauce is simmering, cook the pasta according to the package directions for making al dente pasta. Drain and set aside. When the sauce is done, add the rigatoni to the pan with the sauce and stir to combine all of the pasta with the sauce. Do this over low heat so the sauce stays warm while you toss the pasta.
6. Serve with grated parmesan cheese, fresh black pepper and fresh parsley.

• Category: Dinner
• Method: Stove Top
• Cuisine: American