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Mezzi Rigatoni with a Wild Mushroom Cream Sauce recipe

Quick and Easy Mezzi Rigatoni with a Wild Mushroom Cream Sauce

Teri & Jenny
5 from 5 votes
Prep Time 10 mins
Cook Time 15 mins
Servings 4
Calories 785 kcal


  • 1 pound mezzi rigatoni
  • 2 ½ tablespoons extra virgin olive oil
  • ½ medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 sprigs thyme, minced
  • 4 ounces cremini mushrooms, cleaned and thinly sliced
  • 4 ounces shiitake mushrooms, cleaned, stemmed and thinly sliced
  • 2 ounces oyster mushrooms, cleaned and roots removed
  • 3 king oyster mushrooms, cleaned and thinly sliced
  • 1 cup red wine
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter, softened optional
  • ½ cup grated Parmesan cheese, plus more for garnish
  • salt and pepper to taste


  • Fill a large pot with water and bring to a boil. Add a generous amount of salt to the water, followed by the pasta. Cook for 7 to 9 minutes or until al dente, stirring occasionally. Drain into a colander and toss with a dash of olive oil. Set aside.
  • Place a large skillet over medium-high heat and sauté onions for about 3 minutes. Add garlic, thyme and mushrooms and continue to sauté for 4 to 5 minutes (if the mixture gets too dry add an additional tablespoon of water). Season with salt and pepper.
  • Deglaze the pan with the red wine and allow the liquid to reduce by ⅔.
  • Lower heat to medium-low and stir in cream and butter, if using.
  • Add pasta and stir together until well coated. Top with parmesan and fold together. Adjust seasonings.
  • Top each plate with extra Parmesan and cracked black pepper and serve.


Calories: 785kcalCarbohydrates: 94gProtein: 22gFat: 31gSaturated Fat: 14gCholesterol: 67mgSodium: 220mgPotassium: 660mgFiber: 5gSugar: 5gVitamin A: 744IUVitamin C: 2mgCalcium: 198mgIron: 2mg
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