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!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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	1646.6 grams (1646.6g)

Amount per serving	% Daily Value*
Calories	2565

Total Fat 170.10g	218%
Saturated Fat 81.70g	409%
Polyunsaturated Fat 4.00g
Cholesterol 362mg	121%
Sodium 3988mg	173%
Total Carbohydrate 168.00g	61%
Dietary Fiber 19.50g	70%
Total Sugars 19.70g
Protein 65.10g	130%

Vitamin D 251IU	1255%
Calcium 789mg	61%
Iron 10mg	56%
Potassium 2309mg	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.

Source of Calories

Fat: 62.1%

Protein: 10.6%

Carbs: 27.3%