Description
A comforting and delightful Mushroom Alfredo Pasta featuring earthy mushrooms and a creamy sauce, perfect for any occasion.
Ingredients
- 14 ounces rigatoni
- 14 ounces mushrooms, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried onion
- 1 tablespoon balsamic vinegar
- 4 garlic cloves, minced
- 1 ½ cups heavy cream
- ½ cup grated Parmesan
- 2 tablespoons unsalted butter
- 1 tablespoon chopped parsley (plus more for serving)
Instructions
- Gather and prepare all ingredients, including grating the Parmesan and mincing the garlic.
- Set a large pot of salted water over high heat to boil.
- Add the rigatoni to the boiling water and cook until al dente, then drain, reserving one cup of the cooking water.
- Heat a large nonstick skillet over high heat. Add mushrooms in a single layer and cook for one minute untouched.
- Stir in olive oil and cook the mushrooms until golden brown.
- Season the mushrooms with salt, black pepper, dried thyme, dried onion, and balsamic vinegar. Stir in minced garlic and cook for two additional minutes.
- Pour in heavy cream and bring to a gentle simmer. Lower heat, mix in grated Parmesan, butter, and parsley until the butter melts.
- Simmer the sauce for one minute to thicken. Toss in cooked rigatoni and about a quarter cup of reserved cooking water. Adjust salt to taste, then finish with freshly ground black pepper and more parsley.
- Serve immediately.
Notes
Reserve pasta water to adjust sauce consistency. Customize seasoning according to your taste. Add sautéed spinach or sun-dried tomatoes for extra texture.