Dinner

Creamy Rigatoni with Mushroom Sauce Recipe

ByHugo Harnd April 11, 2026April 11, 2026

Introduction

This creamy rigatoni with mushroom sauce is a comforting and flavorful pasta dish perfect for a weeknight dinner. Tender rigatoni pasta is coated in a rich, garlicky mushroom cream sauce that’s both simple and satisfying.

A white bowl filled with rigatoni pasta arranged in a loose pile, mixed with light brown creamy mushroom sauce that lightly coats the pasta, topped with sliced brown mushrooms and small green parsley pieces scattered on top. The bowl is placed on a soft gray cloth over a white marbled surface, with another white bowl partially visible in the background also holding pasta, and two small white bowls of creamy mushroom sauce visible around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces (340g) rigatoni pasta
2 tablespoons olive oil
1 pound (450g) cremini mushrooms, sliced
4 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
1 cup (240ml) chicken or vegetable broth
1 cup (240ml) heavy cream
1/2 cup (50g) grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water, and set aside.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5–7 minutes.
Step 3: Add the minced garlic and dried thyme to the skillet with the mushrooms. Cook for an additional 1–2 minutes, or until the garlic is fragrant.
Step 4: Season the mushroom mixture with salt and pepper to taste. Pour in the chicken or vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Step 5: Bring the broth to a simmer and cook for 3–4 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Step 6: Stir in the heavy cream and bring the sauce back to a simmer. Let it cook for another 2–3 minutes, or until the sauce has thickened slightly.
Step 7: Add the cooked rigatoni pasta to the skillet with the mushroom sauce. Toss everything together until the pasta is well coated in the sauce. If the sauce is too thick, thin it out with some of the reserved pasta cooking water.
Step 8: Stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving.
Step 9: Divide the creamy rigatoni with mushroom sauce among serving plates. Serve hot, garnished with additional grated Parmesan cheese and chopped parsley if desired.

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken broth.
Add a pinch of red pepper flakes for a subtle spicy kick.
Swap cremini mushrooms for button or portobello mushrooms to change the flavor profile.
Use gluten-free pasta if you prefer a gluten-free dish.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce if it has thickened.