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Rigatoni with Mushroom Sauce

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  20 min
  • Calories: 518
bowl of rigatoni with mushroom cream sauce topped with fresh parsley and shaved parmesan cheese with red pepper flakes

You’re going to love the rich, classic flavors in this recipe for easy Rigatoni with Mushroom Sauce, perfect for any weeknight dinner.

Mushroom Sauce + Rigatoni = Weeknight Dinner Dreams

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 one of many TMP love languages, but admittedly we don’t cook pasta dishes very often in our 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, you'll see why when you try it.

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 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.

ingredients for rigatoni pasta with mushroom sauce in small bowls

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 Pasta 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
stainless steel skillet with sautéed mushrooms and garlic
mushroom cream sauce in a skillet topped with fresh herbs

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, we prefer to buy a nice bottle, instead of the cheap cooking wine. We justify this expense by using a cup for the sauce and then finish the bottle with 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?

skillet of creamy mushroom pasta

Tips for Making this Mushroom Pasta:

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.

creamy mushrooms sauce topped with herbs in a silver skillet
skillet of rigatoni with mushroom cream sauce topped with fresh parsley

What Can I Make to Serve 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 (especially rigatoni)- 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!
bowl of rigatoni with mushroom cream sauce topped with fresh parsley and shaved parmesan cheese with red pepper flakes

Tools You'll Need

bowl of rigatoni with mushroom cream sauce topped with fresh herbs and parmesan cheese

Need More Mushroom Pasta Recipe Inspiration?

Pasta, It's What's For Dinner.

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: 6
  • Prep Time:  15 min
  • Cook Time:  20 min
  • Calories: 518


  • 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


  1. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente.
  2. Meanwhile, in a large saucepan heat the butter and olive oil over medium high heat until they begin to simmer.
  3. Add the mushrooms and sauté until golden brown (about 5-7 minutes). Add the garlic and cook for 2 more minutes.
  4. Add the wine to the pan with the mushrooms. Simmer until the wine has reduced slightly more than 1/2 its volume.
  5. Add the chicken stock and simmer until it has reduced to 1/2 its volume.
  6. Slowly add the cream and Parmesan cheese. Stir until combined. Simmer the sauce for 2-3 minutes until it comes together.
  7. Stir in the cooked and drained pasta, chives and parsley and season with salt and pepper, adjusting to your taste.

Nutrition Info

  • Per Serving
  • Amount
  • Calories518
  • Protein21 g
  • Carbohydrates66 g
  • Total Fat18 g
  • Dietary Fiber7 g
  • Cholesterol29 mg
  • sodium374 mg
  • Total Sugars6 g

Rigatoni with Mushroom Sauce

Questions & Reviews

Join the discussion below.

  • joyce young

    can I prepare this ahead and reheat in microwave?

    Should work ok, microwaves can tend to dry out pastas/pasta sauce so reheat slowly stirring often.

  • Meg Sauzedde

    Can I substitute the wine for something else? I am still a minor so I cannot purchase the wine myself.

    1 cup extra chicken stock!

  • Kim

    can you sub something for the heavy cream?

    We are all for subs and swaps when possible, but in this case there really isn't a good sub for the heavy cream.

  • Nicki

    The parm ended up just sticking to the bottom of the saucepan. Next time I will omit. Otherwise it was good.

    Hmm Not sure why that would happen Nicki it should just melt into the sauce. Glad you enjoyed though!

  • Bond

    Was really confused as cooking a pound of mushrooms creates a large quantity of moisture/water. Had to pour out some of the “soup” before proceeding. Not sure if it was the correct thing to do. Very tasty!!

    Glad you enjoyed it!

  • Meg Sauzedde

    I make this recipe every week with my boyfriend, it is absolutely spectacular! It feeds the both of us with usually another small serving left over. However, since I am not eligible to buy wine yet, we substitute it with apple juice. It gives it a really good sweet flavor which is really worth trying!

    Thanks Meg, we are so happy you and your boyfriend love this and eat it every week! That is so great to hear!

  • Nicole

    I made this recipe last night without the pasta to top some chicken, mash and veg. It is delightful! Really do let the wine and then the broth cook down for best results. It may take a little while, but it's oh so worth it for that rich creamy flavor.

    Thank you Nicole! We are so happy you loved it!

  • Tanya

    Loved this! So tasty and easy to put together. Restaurant quality pasta dish

    Thank you Tanya!