Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 2 shallots, minced
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
- 1/2 cup white wine
- 1/2 cup vegetable stock
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1/2 cup grated Parmesan
- 1/4 cup chopped fresh chives
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
While the pasta is cooking:
Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.
Photo: Rigatoni with Creamy Mushroom Sauce Recipe

















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By Marina303
St. Joseph, MI
on June 17, 2013
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Great vegetarian dish! I use onion instead of shallots and omit the garlic because a family member is highly allergic, but other than that, I absolutely love this dish and make it all the time.
By decaruso_12131085
Fort Lauderdale, FL
on May 28, 2013
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This was very easy, I put it over mini cheese ravioli's. Taste is fabulous! I added 1 more garlic clove, fresh thyme and some fresh ground nutmeg. Also, I used chicken broth(make sure to use lo sodium because I didn't have veggie broth. Yum!
By Jonesattack
Athens, GA
on April 11, 2013
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I see this as a quick, somewhat tasty and satisfying weeknight dish rather than the five star masterpiece that so many other reviewers have deemed it. It's good comfort food, but nothing super impressive. Try subbing goat cheese for mascarpone for half the fat and a bit more flavor.
Read all 156 reviews