Rigatoni With Creamy Mushroom Sauce
- Ready In:
- 17mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 lb rigatoni pasta
- 2 tablespoons olive oil
- 2 shallots, minced
- 1 garlic clove, minced
- 1⁄2 cup white wine
- 1⁄2 cup vegetable stock
- 1 cup mascarpone cheese, room temperature
- 1⁄2 cup parmesan cheese, grated
- salt and pepper
- 1 lb assorted mushroom, sliced (Shittake, cremini, and button)
-
For Mascapone substitute
- 1 (8 ounce) package cream cheese
- 1⁄4 cup heavy whipping cream
- 2 1⁄2 tablespoons sour cream
directions
- Bring a large pot of salted water to boil over high heat. Add pasta and cook. While pasta is cooking:.
- Heat oil in a large skillet over medium-high heat.
- Add shallots, garlic, and season with salt and pepper to the pan. Cook until soft, about 2 minutes.
- Add mushrooms to pan and season with salt and pepper. Cook until mushrooms are tender, 5-7 minutes, stirring occasionally.
- Turn heat to high. Add wine and cook for 3 minutes or until liquid evaporates.
- Add stock and simmer until liquid is slightly reduced.
- Remove pan from heat. Add mascarpone cheese. (If using the substitute recipe, combine all 3 ingredients together with a mixer until blended).
- Stir until creamy. Set aside.
- Drain pasta and transfer pasta into serving bowl.
- Add mushroom mixture and parmesan to pasta. Season with salt and pepper. Toss to coat.
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RECIPE SUBMITTED BY
Jada_mustang
Chrisman, IL
I live in a small town in Illinois. I have one son, 7 years old, and have been married for 8 seven years now. I work as a hazardous waste handler for the chemical agent VX.