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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Recipe Information
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
- to taste salt
- to taste freshly ground black pepper
Instructions
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.
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.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
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.
Deglaze the skillet by adding the white wine. Let it simmer for 2-3 minutes to reduce slightly.
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.
Stir in the grated Parmesan cheese and fresh parsley. Season with salt and pepper to taste.
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.
Serve warm, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
2565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 3988 mg | 173% | |
| Total Carbohydrate | 168.0 g | 61% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 19.7 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 789 mg | 61% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2308 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
