Rigatoni with Mushroom Sauce

Story by Holly
Rigatoni with Mushroom Sauce
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If you are a mushroom fan, you will love this Easy Mushroom Sauce recipe. We’ve paired it here with a simple rigatoni pasta, making it a perfect choice for a quick and delicious weeknight dinner.

Pasta is my love language, but admittedly I don’t cook pasta dishes very often in my own home. However, lately Natalie and I have been seeing more and more healthy pasta options hit the market, so we’ve started dreaming up more pasta dishes to add to the blog. This rigatoni with creamy mushroom sauce is a recent favorite and we can’t wait to share it with you!

We love this rigatoni with mushroom sauce recipe because it is a great way to add another meatless dish to your dinner repertoire, without sacrificing any flavor. The lemon, white wine, cream and mushrooms really shine through to make for one really memorable meal. Throw in a few fresh herbs and some cream and voila! Dinner is served.  

Rigatoni with Mushroom Sauce

How do I make a creamy mushroom sauce?

The thing I love so much about this homemade mushroom sauce is how creamy and delicious it is without being too heavy or rich. It’s just thick enough to coat the pasta perfectly!

This recipe is full of great ingredients: the heavy cream gives the sauce a delicious creaminess and reduced chicken stock and parmesan cheese add thickness and flavor depth. 

What else goes into this irresistible mushroom cream sauce? 

  • Butter...all good sauces start with butter
  • Mushrooms, of course
  • Garlic...we like a lot of garlic in our sauces
  • White wine (on that in a moment)
  • Chicken (or veggie) stock 
  • Heavy cream
  • Fresh herbs (we’ve used chives and parsley)
  • Parmesan cheese

How do you make white wine and mushroom sauce?

As we mentioned above, we added white wine to our mushroom sauce and perhaps you're curious why. 

It’s a well known fact that mushrooms are very versatile and pair well with many different types of wine. For this recipe we chose a silky, full-bodied Sauvignon Blanc, but other dry white wine would work here, as well.

Personally, when cooking with wine, I prefer to buy a nice bottle, instead of the cheap cooking wine. I justify this expense by using a cup for the sauce and then finish the bottle with my guests during the meal. Not a single drop goes to waste! 

Let’s look at how easy it is to make this simple creamy mushroom sauce:

  1. Heat the oil and butter in a skillet. We love the taste of both butter and a good olive oil for sautéing the mushrooms. 
  2. Add the mushrooms and garlic. 
  3. Then add the wine and reduce it down. This will give your sauce so much flavor!
  4. Add the chicken stock and reduce it down, too. 
  5. Next, add the cream and parmesan, along with the fresh herbs. 
  6. Lastly, season your sauce with salt and pepper. 

So simple, right? 

Rigatoni with Mushroom Sauce

Tips for making this Rigatoni with Mushroom Sauce:

Now that you are all set to make this dish, here are a few tips to keep in mind:

Pasta: We used rigatoni for this recipes, but any pasta will do. We like that rigatoni is easy to pick up with a fork and makes a good carrier for the rich sauce, as well as all those tasty mushrooms. Also, be sure to season your pasta water with plenty of salt so that it is nice and flavorful. 

Mushrooms: You can use any mushrooms available to you for this recipe. We go for the wild mushrooms when they are in our local stores, but will also grab cremini or baby bellas (those are the brown mushrooms that are common to most grocery stores). 

Wine: As I mentioned earlier, you’ll want to use a dry white wine for this recipe. (I prefer a Sauvignon Blanc, but you can go with whatever you like best.) 

Cheese: This one is important! The parmesan cheese in this recipe not only gives the sauce extra flavor, but also acts as a thickening agent. We recommend freshly grating your cheese before adding it to the sauce, because if you go with the waxy, pre-shredded kind it will not work as well. 

What can I make to serve with with Mushroom Sauce? 

As you can see here, we’ve turned our easy mushroom sauce into a delicious pasta dinner! BUT, you don’t have to be limited to this one dish, because this sauce is so versatile! Feel free to literally put it on ALL THE THINGS! 

  • Any type of pasta- with added meat (chicken or beef) and extra veggies (green beans or asparagus would be nice)  
  • Serve with mashed potatoes, a roast chicken, and a delicious crusty loaf of bread
  • Four words: steak, mushroom sauce, salad!
  • I like to add sautéed spinach to this pasta. I wilt the spinach in a separate pan and add it to the pasta and sauce towards the end.  
  • Keep it simple and just make this rigatoni with mushroom sauce, pour yourself a glass of wine, and call it a night! 
Rigatoni with Mushroom Sauce

Need more pasta recipe inspiration?

This Pasta with Tomato Cream Sauce is a real winner!  

This Baked Penne Alla Vodka is so easy you don’t even have to boil the noodles. 

Another no boil, no fuss pasta dinner is this Slow Cooker Mushroom Mac and Cheese. It’s as good as it sounds! 

4 Cheese and Mushroom Rolled Lasagna...need I say more? 

For even more mushroom inspiration, be sure to check out our 20 Best Mushroom Recipes post!


If you make this Rigatoni with Mushroom Sauce, we’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories and tag @themodernproper and #themodernproper if you do. Also, feel free to leave a comment on the post and tell your friends where you discovered the recipe.

Rigatoni with Mushroom Sauce

Serves 4

Ingredients

1 lb rigatoni pasta
4 tbsp butter
2 tbsp olive oil
1 lb mushrooms (crimini, baby bella), 1/4 inch sliced
4 cloves garlic, minced
1 cup dry white wine, (Sauvignon Blanc)
1 cup chicken stock (or veggie or beef)
1 cup heavy cream
¼ cup chives, minced
2 tbsp parsley, minced
¼ cup Parmesan cheese, freshly grated
1/2 tsp salt
1/4 tsp pepper

Method

  1. In a large saucepan heat the butter and olive oil over medium high heat until they begin to simmer.
  2. Add the mushrooms and sauté until golden brown (about 5-7 minutes). Add the garlic and cook for 2 more minutes.
  3. Add the wine to the pan with the mushrooms. Simmer until the wine has reduced slightly more than 1/2 its volume.
  4. Add the chicken stock and simmer until it has reduced to 1/2 its volume.
  5. Slowly add the cream and parmesan cheese. Stir until combined. Simmer the sauce for 2-3 minutes until it comes together.
  6. Stir in the chives and parsley and season with salt and pepper, adjusting to your taste.