Parmesan Mushroom and Spinach Rigatoni
Description:
A hearty and creamy pasta dish made with earthy mushrooms, fresh baby spinach, and rigatoni pasta, all tossed in a rich parmesan cream sauce. This vegetarian recipe is perfect for weeknight dinners and comforting meals.
Ingredients:
Serves 4
300g (10.5 oz) rigatoni pasta
2 tbsp olive oil
1 tbsp olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
250g (9 oz) mushrooms, sliced (cremini, white button, or a mix)
120g (4 oz) fresh baby spinach
200ml (3/4 cup) heavy cream
100ml (1/3 cup) milk (optional, to thin the sauce)
1 tsp dried thyme (or 1 tbsp fresh)
1/2 tsp red pepper flakes (optional)
Salt and black pepper, to taste
100g (1 cup) grated Parmesan cheese
Fresh parsley, for garnish
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook the rigatoni according to package instructions until al dente.
Drain and reserve 1/2 cup of pasta water. Set aside.
Sauté the Vegetables:
In a large skillet over medium heat, heat olive oil and olive oil.
Add chopped onions and cook for 2–3 minutes until soft.
Add garlic and cook for another minute.
Add sliced mushrooms, thyme, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until mushrooms are browned and have released their moisture.
Make the Cream Sauce:
Pour in the heavy cream and optional milk. Stir to combine.
Bring to a gentle simmer, then add Parmesan cheese. Stir until melted.
Add red pepper flakes (if using).
Add Spinach:
Add spinach to the pan and cook until wilted (about 2 minutes).
Combine Pasta:
Add drained rigatoni to the skillet. Toss everything together until well coated.
If the sauce is too thick, add a splash of reserved pasta water.
Serve:
Garnish with extra Parmesan and chopped parsley.
Serve hot.
Nutritional Information (Per Serving):
Nutrient Amount
Calories 520–580 kcal
Carbohydrates 55g
Protein 17g
Fat 30g
Saturated Fat 14g
Fiber 4g
Sugars 4g
Sodium 400mg
Calcium 250mg
Iron 2.5mg
Note: Nutritional values may vary based on exact ingredients and quantities used.
Cooking Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Common Questions & Answers:
Q: Can I use a different type of pasta?
A: Yes! Penne, fusilli, or farfalle all work well.
Q: Can I make this vegan?
A: You can substitute with plant-based cream, vegan Parmesan, and omit butter or use a vegan alternative.
Q: How can I make it more protein-rich?
A: Add grilled chicken, tofu, or white beans to the dish.
Q: Can I make it ahead of time?
A: Yes, but the sauce may thicken upon cooling. Add a splash of milk or water when reheating.
Q: What mushrooms work best?
A: Cremini, white button, shiitake, or portob
ello mushrooms all work. Mix for more flavor.