Easy Weeknight Mushroom Pasta
A fast and comforting weeknight pasta featuring golden-brown sautéed mushrooms, minced shallots, and garlic tossed with al dente rigatoni. The pasta is coated in a velvety pan sauce made with chicken stock, cream, and pasta water, finished with fresh garden chives, rich butter, and freshly grated Parmesan.
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🍳 Cooking Flow
Sauté mushrooms in butter until browned, then add minced shallots and garlic. → Boil rigatoni in salted water until al dente. → Add lemon juice, soy sauce, chicken stock, and heavy cream to the mushrooms to create a simmered sauce. → Transfer pasta into the wok with pasta water, toss vigorously to emulsify, and finish with butter, cheese, and chives.
Cooking Steps
Brief Cooking Order
Sauté mushrooms in butter until browned, then add minced shallots and garlic. → Boil rigatoni in salted water until al dente. → Add lemon juice, soy sauce, chicken stock, and heavy cream to the mushrooms to create a simmered sauce. → Transfer pasta into the wok with pasta water, toss vigorously to emulsify, and finish with butter, cheese, and chives.
Introduction
A fast and comforting weeknight pasta featuring golden-brown sautéed mushrooms, minced shallots, and garlic tossed with al dente rigatoni. The pasta is coated in a velvety pan sauce made with chicken stock, cream, and pasta water, finished with fresh garden chives, rich butter, and freshly grated Parmesan.
Step 1
Clean the mushrooms, trim any dirty ends, and tear or chop them into bite-sized pieces.
Step 2
Set a pot of water on the stove to boil and preheat a wok or large skillet over medium-high heat.
Step 3
Melt a portion of butter in the preheated wok, add the prepared mushrooms, and sear until they begin to brown and release moisture.
Step 4
While the mushrooms cook, finely dice the shallot and mince the garlic cloves.
Step 5
Season the searing mushrooms with salt and freshly ground black pepper; generously salt the boiling pasta water.
Ingredients List
Important Notes
Sear the mushrooms in a hot pan without overcrowding so they brown nicely rather than steaming in their own juices.
Adding a small splash of soy sauce enhances the savory umami flavor of the mushrooms without tasting explicitly like soy sauce.
Emulsify the sauce by tossing the pasta vigorously with starchy pasta water and butter off direct heat to prevent the cream and cheese from splitting.
Chives and lemon juice cut through the richness of the cream and cheese, balancing the dish.
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