Description
A creamy and indulgent Mushroom Alfredo Pasta, perfect for cozy evenings with family or effortless entertaining.
Ingredients
- 14 ounces rigatoni
- 14 ounces mushrooms, chopped
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried onion
- 1 tbsp balsamic vinegar
- 4 garlic cloves, minced
- 1 ½ cups heavy cream
- ½ cup grated Parmesan
- 2 tbsp unsalted butter
- 1 tbsp chopped parsley (more for serving)
Instructions
- Prepare all ingredients before cooking.
- Boil salted water in a large pot and cook the rigatoni until al dente. Drain and reserve 1 cup of cooking water.
- Heat a large nonstick skillet over high heat. Place the mushrooms in a single layer and cook for 1 minute, then stir until they release moisture.
- Add olive oil and cook mushrooms until golden brown. Season with salt, black pepper, thyme, onion, and balsamic vinegar, then stir in minced garlic and cook for 2 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Lower the heat and add grated Parmesan, butter, and chopped parsley, stirring until the butter melts.
- Simmer the sauce for 1 minute to thicken. Toss in the cooked rigatoni with a quarter cup of reserved cooking water. Adjust salt and serve immediately with extra parsley.
Notes
For a vegan version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.
