Creamy Mushroom Rigatoni
Earthy mushrooms and fresh spinach are tossed with rigatoni in a rich, creamy Parmesan sauce for a comforting pasta that's simple enough for weeknights yet full of Italian flavor.
Ingredients
- 1 lb rigatoni
- 1 cup reserved pasta water
- ½ lb each cremini and shiitake mushrooms
- 4 cup chopped spinach
- 1 cup heavy whipping cream
- 2 tbsp chopped garlic
- ½ cup chopped onion
- 1 tbsp each chopped Italian parsley, basil, and thyme
- 1 cup vegetable stock or white wine
- 2 tbsp each butter and olive oil
- 1 cup Parmesan cheese
Instructions
- Cook pasta according to package directions
- Heat the butter and olive oil and sauté the mushrooms until they’re golden; season with salt and pepper
- Add the onion and garlic, then sauté everything until opaque
- De-glaze the pan with vegetable stock or white wine
- Add heavy whipping cream and the reserved pasta water
- Simmer until the sauce thickens, about 10 minutes
- Add the spinach and herbs during the last five minutes
- Drain the pasta and toss it in sauce
- Finally, top with additional Italian parsley, then add salt and pepper to taste