Mushroom Alfredo Pasta Recipe
Introduction
This creamy Mushroom Alfredo Pasta is a comforting dish packed with tender rigatoni and savory mushrooms simmered in a rich, garlicky sauce. It’s perfect for a simple weeknight dinner or when you want to treat yourself to a flavorful homemade meal.
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 cheese
- 2 tablespoons unsalted butter
- 1 tablespoon chopped parsley, plus more for serving
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. Drain the pasta, reserving 1 cup of the cooking water.
- Step 2: While the pasta cooks, heat a large nonstick skillet over high heat. Add the chopped mushrooms in a single layer and cook for 1 minute. Stir and continue cooking until the mushrooms release their moisture.
- Step 3: Add the olive oil to the skillet and cook the mushrooms until they turn golden brown. Season with salt, black pepper, dried thyme, and dried onion. Stir in the balsamic vinegar and minced garlic, cooking for about 2 minutes.
- Step 4: Pour in the heavy cream and bring the mixture to a simmer. Reduce the heat to low and stir in the grated Parmesan cheese, chopped parsley, and butter. Continue to simmer for 1 minute, allowing the sauce to thicken.
- Step 5: Add the drained pasta to the skillet along with ¼ cup of the reserved pasta water. Toss well to combine and coat the rigatoni in the sauce. Adjust seasoning with salt and freshly ground black pepper to taste. Add more pasta water if needed to reach desired consistency.
- Step 6: Serve immediately, garnished with additional chopped parsley.
Tips & Variations
- Use cremini or baby bella mushrooms for a deeper flavor, or mix different mushroom varieties for added texture.
- For a lighter version, substitute half-and-half for the heavy cream, but expect a less rich sauce.
- If you like a bit of heat, add a pinch of red pepper flakes when cooking the garlic.
- Fresh thyme can be used instead of dried for a brighter herb flavor.
Storage
Store any leftover Mushroom Alfredo Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or pasta water to loosen the sauce as needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta for this dish?
Yes, this recipe works well with other pasta shapes like fettuccine, penne, or farfalle. Just adjust cooking times accordingly to ensure the pasta is al dente.
How do I know when the mushrooms are properly cooked?
The mushrooms should release their moisture and then begin to brown and shrink in size. This process develops their rich, savory flavor which is key to the sauce.
PrintMushroom Alfredo Pasta Recipe
A creamy and flavorful Mushroom Alfredo Pasta featuring tender rigatoni tossed in a rich Parmesan and garlic cream sauce with perfectly sautéed mushrooms, enhanced by herbs and a touch of balsamic vinegar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 14 ounces rigatoni
Mushrooms and Seasonings
- 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 tablespoon chopped parsley, plus more for serving
Sauce
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
Instructions
- Prepare Ingredients: Grate the Parmesan cheese, mince the garlic cloves, chop the mushrooms and the parsley. Have all ingredients ready before cooking.
- Cook Pasta: Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook until al dente according to package instructions. Drain the pasta, reserving 1 cup of the cooking water for later.
- Sauté Mushrooms: Heat a large nonstick skillet over high heat until hot. Add the chopped mushrooms in a single layer and cook for 1 minute. Stir and continue cooking until the mushrooms release their moisture.
- Brown Mushrooms and Season: Add the olive oil to the skillet and cook until the mushrooms are golden brown. Season with salt, black pepper, dried thyme, dried onion, and balsamic vinegar. Stir well to combine.
- Add Garlic and Cook Sauce Base: Stir in the minced garlic and cook for 2 minutes until fragrant. Pour in the heavy cream and bring the mixture to a simmer over medium heat.
- Finish Sauce: Reduce the heat to low and stir in the grated Parmesan cheese, chopped parsley, and unsalted butter. Stir continuously until the butter has melted and the sauce thickens slightly, about 1 minute.
- Toss Pasta with Sauce: Add the cooked rigatoni to the skillet with the sauce. Toss together, adding ¼ cup of the reserved pasta cooking water to loosen the sauce if needed. Adjust seasoning with salt and freshly ground black pepper to taste.
- Serve: Garnish with additional chopped parsley and more freshly ground black pepper. Add more cooking water if necessary to achieve desired sauce consistency. Serve immediately for best flavor and texture.
Notes
- Reserve some pasta water to help adjust the sauce consistency without diluting flavor.
- Use freshly grated Parmesan cheese for best melting and flavor.
- Do not overcook the pasta; al dente texture is ideal to hold the sauce well.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Make sure to sauté mushrooms until golden brown for optimum flavor development.
Keywords: Mushroom Alfredo Pasta, creamy pasta, rigatoni recipe, vegetarian pasta, garlic cream sauce, easy pasta dinner
