One-pot creamy mushroom rigatoni is the weeknight pasta I make when I want restaurant-level comfort food without a sink full of dishes. The rigatoni cooks right in the pan with a savory mushroom base, then gets finished with cream and Parmesan for a glossy, clingy sauce.
Why you’ll love this one-pot pasta
- One pan, big flavor: The pasta absorbs the mushroomy broth as it cooks.
- Fast: Dinner in about 30 minutes, start to finish.
- Flexible: Easy to make vegetarian, add protein, or swap mushrooms.
Ingredients
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 lb cremini mushrooms, sliced
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp tomato paste
- 1/2 cup dry white wine (or extra broth)
- 3 1/2 cups low-sodium chicken broth (or vegetable broth)
- 12 oz rigatoni
- 3/4 cup heavy cream
- 3/4 cup finely grated Parmesan, plus more for serving
- 2 cups baby spinach (optional)
- 2 tbsp chopped parsley (optional)
How to make One-Pot Creamy Mushroom Rigatoni
1) Brown the mushrooms. Heat olive oil and butter in a large deep skillet or Dutch oven over medium-high heat. Add mushrooms and cook 8–10 minutes, stirring occasionally, until browned and their moisture has cooked off.
2) Build the flavor base. Add onion and cook 2–3 minutes until softened. Stir in garlic, salt, pepper, Italian seasoning, and red pepper flakes (if using) for 30 seconds. Add tomato paste and cook 1 minute to caramelize.
3) Deglaze. Pour in wine and scrape up browned bits. Simmer 1–2 minutes until slightly reduced.
4) Cook the pasta in the pan. Add broth and rigatoni. Bring to a boil, then reduce to a lively simmer. Cook 12–14 minutes, stirring frequently, until rigatoni is al dente and the liquid is reduced to a saucy consistency. (If the pan looks dry before pasta is tender, add a splash of broth or water.)
5) Make it creamy. Reduce heat to low. Stir in heavy cream and Parmesan until smooth and glossy. Fold in spinach (if using) until just wilted. Taste and adjust salt and pepper.
6) Serve. Finish with parsley and extra Parmesan. Let the pasta sit 2 minutes to thicken before serving.
Tips for the creamiest sauce
- Brown the mushrooms well: Don’t rush this—deep browning gives the sauce its savory backbone.
- Stir often once pasta is in: This prevents sticking and helps release starch for a naturally thicker sauce.
- Add cheese off the boil: Keep heat low when stirring in Parmesan to avoid graininess.
- Control thickness: Too thick? Splash in broth. Too thin? Simmer 1–2 minutes longer before adding cream.
Easy variations
- Vegetarian: Use vegetable broth.
- Add protein: Stir in shredded rotisserie chicken, cooked Italian sausage, or seared shrimp.
- Extra mushroom flavor: Add 1–2 tsp soy sauce or a small spoon of miso with the broth.
- Make it lighter: Swap heavy cream for half-and-half (sauce will be a bit thinner).
Storage and reheating
- Store: Refrigerate in an airtight container up to 3 days.
- Reheat: Warm on the stovetop over medium-low with a splash of broth, milk, or water, stirring until creamy again.
One-Pot Creamy Mushroom Rigatoni Recipe
- Servings: 4
- Time: 30 minutes
- Step 1: Brown mushrooms in olive oil and butter (8–10 minutes).
- Step 2: Add onion, then garlic and seasonings; cook briefly.
- Step 3: Stir in tomato paste; cook 1 minute. Deglaze with wine.
- Step 4: Add broth and rigatoni; simmer until pasta is al dente and liquid is reduced.
- Step 5: Stir in cream and Parmesan on low heat; add spinach if using.
- Step 6: Rest 2 minutes, then serve with parsley and extra Parmesan.
