Vegetarian Mushroom Spaghetti Pasta
Fresh mushrooms, spinach, and juicy tomatoes are tossed with rigatoni in a light marinara sauce for a simple Italian pasta that's hearty, flavorful, and perfect for busy weeknights.
Ingredients
- ½ lb spaghetti pasta
- 8 oz sliced mushrooms
- 1 onion, chopped
- 1 tbsp minced garlic
- 1 cup heavy whipping cream
- 1 cup chicken stock or dry white wine
- 1 cup reserved pasta water
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tbsp each chopped fresh Italian parsley, and basil
- Salt and freshly ground black pepper, to taste
- Additional Parmesan and parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 2 cups of pasta water before draining.
- In a large sauté pan, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, cooking until soft and translucent.
- Add the sliced mushrooms to the pan. Sauté until golden brown and most of the moisture has evaporated, about 10 minutes. Season with salt and pepper.
- Pour in the chicken stock or white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes.
- Stir in the heavy cream and reserved pasta water. Simmer the sauce gently until it thickens, about 10 minutes.
- Stir in the Parmesan cheese and fresh herbs. Simmer for 5 more minutes. Taste and adjust seasoning with salt and pepper.
- Add the drained bucatini to the pan and toss well to coat in the creamy mushroom sauce.
- Plate the pasta and top with extra Parmesan and chopped parsley. Serve immediately.