How To Make Rigatoni with Rich Mushroom Sauce
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Serves:
Ingredients
- 10 ounces rigatoni pasta
- 2 tablespoons olive oil
- 1 small onion, minced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup vegetable broth
- 1 cup heavy cream
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
- Fresh parsley, chopped, for garnish
Instructions
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Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
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In a large skillet, heat the olive oil over medium heat. Add the minced onion and garlic, sauté until fragrant and translucent.
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Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
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Stir in the dried thyme and oregano, then pour in the vegetable broth. Bring to a simmer and cook for 5 minutes.
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Reduce the heat to low and stir in the heavy cream. Simmer for another 5 minutes, until the sauce has thickened slightly.
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Season with salt and pepper to taste. Add the cooked rigatoni to the skillet and toss until well coated in the mushroom sauce.
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Serve the rigatoni with grated Parmesan cheese and chopped parsley on top.
Nutrition
- Calories : 496kcal
- Total Fat : 28g
- Saturated Fat : 15g
- Cholesterol : 75mg
- Sodium : 444mg
- Total Carbohydrates : 46g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 12g
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