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Creamy Mushroom and Spinach Rigatoni

This Creamy Mushroom and Spinach Rigatoni is SO EASY! Tender rigatoni tossed in a velvety cream sauce with earthy mushrooms and fresh spinach for ultimate comfort.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 12 ounces Rigatoni pasta
  • 2 tablespoons Olive oil extra virgin
  • 1 small Onion diced
  • 3 cloves Garlic minced
  • 8 ounces Mushrooms sliced, cremini or white button
  • 2 cups Fresh spinach
  • 1 cup Heavy cream
  • 1/2 cup Grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley chopped, for garnish

Instructions

  • Fill a large pot with water, add salt, and bring to a boil. Cook rigatoni pasta according to package instructions until al dente, about 10-12 minutes. Reserve 1 cup pasta water, then drain pasta and set aside.
  • Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent, about 3-4 minutes. Stir in minced garlic and cook another 30 seconds until fragrant.
  • Add sliced mushrooms to the skillet and cook, stirring occasionally, until golden brown and moisture evaporates, about 6-8 minutes.
  • Add fresh spinach to the skillet and cook until just wilted, about 1-2 minutes.
  • Pour in heavy cream and stir to combine. Simmer gently for 2-3 minutes until sauce thickens slightly. Stir in grated Parmesan cheese and season with salt and pepper. Add reserved pasta water if sauce is too thick.
  • Add cooked rigatoni pasta to the skillet with sauce. Toss over low heat to coat pasta evenly and warm through. Adjust seasoning if needed.
  • Remove skillet from heat. Garnish with chopped fresh parsley and serve immediately with extra Parmesan if desired.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Colander
  • Wooden Spoon or Silicone Spatula
  • Knife and cutting board
  • Measuring cups and spoons

Notes

  • Reserve pasta water to adjust sauce consistency as needed.
  • Substitute rigatoni with penne or ziti if preferred.
  • Add cooked chicken or shrimp for extra protein.
  • Use half-and-half instead of heavy cream for a lighter sauce.
  • Store sauce separately refrigerated up to 2 days; combined dish lasts 3 days.