Creamy Broccoli Mushroom Rigatoni
Tender rigatoni pasta in a light creamy sauce with sautéed mushrooms and fresh broccoli, finished with black and red pepper for a flavorful, comforting dish.
Equipment
- 1 large pot for boiling pasta and broccoli
- 1 large skillet for sautéing vegetables and making sauce
- 1 colander for draining pasta and broccoli
Ingredients
- 12 oz rigatoni pasta
- 2 cups broccoli florets
- 8 oz sliced cremini or button mushrooms
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon salt adjust to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes optional
- ¼ cup reserved pasta water
- Extra Parmesan cheese for garnish
Instructions
- Bring a large pot of salted water to a boil and cook rigatoni according to package instructions until al dente.
- Add broccoli florets to the boiling pasta during the last 2 to 3 minutes of cooking.
- Reserve ¼ cup of pasta water and drain pasta and broccoli together.
- Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook for 5 to 6 minutes until golden and tender.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Lower heat and pour in heavy cream. Simmer gently for 3 to 4 minutes until slightly thickened.
- Stir in Parmesan cheese, salt, and black pepper into the cream sauce. Add reserved pasta water as needed to loosen the sauce.
- Add the drained pasta and broccoli to the skillet. Toss gently until all ingredients are evenly coated with the creamy sauce.
- Sprinkle with red pepper flakes for a subtle heat if using.
- Transfer to a serving bowl, garnish with extra Parmesan and freshly cracked black pepper, then serve warm.
Notes
- Add 1 tablespoon butter for extra richness.
- Use half-and-half for a lighter sauce.
- Add grilled chicken or shrimp for protein.
- A squeeze of lemon brightens the sauce.