Portobello Mushroom Rigatoni for Two! Image 1
Food, Main Courses

Portobello Mushroom Rigatoni for Two!

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When it’s still chilly outside and you’re craving something warm and cozy for dinner — my Portobello Mushroom Rigatoni is a one-pot two serving meal that’s super delicious, and easy to throw together in under 20 minutes.

Portobello mushrooms are a classic and can be sliced, sauteed and incorporated in a variety of ways, and are especially tasty in a mushroom pasta because their earthy flavors create a sauce that tastes hardy, yet delicate when clinging to a bowl of chewy rigatoni.  Portobellos are large mushrooms that can be sliced into bite-sized pieces or you can always go with baby bellas, button or chestnut mushrooms, a harder one to find.  They all have a similar flavor profile and are silky and wonderful in a simple pasta sauce.

This is truly a one-pan vegetarian meal because everything is cooked in just one pot with simple fresh ingredients and it’s done within 20 minutes.  I like to ladle the pasta into big bowls and top with more Parmesan and fresh parsley for a smattering of green and freshness.

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Portobello Mushroom Rigatoni for Two! Image 2


2 large portobello mushrooms, gills removed and sliced (about 1 1/2 cups)

1 shallot, minced

1 teaspoon salt

1/8 teaspoon black pepper

8 ounces dried rigatoni pasta

2 cups chicken or vegetable broth

1 cup white wine

2 tablespoons butter, divided

2 tablespoon cream

2 tablespoon fresh parsley leaves

1/2 cup Parmesan cheese, divided

olive oil for cooking

Portobello Mushroom Rigatoni for Two! Image 3

(Serves 2)

  1. In a large sauce pan or pot over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil.  Add mushrooms and cook for 3 minutes.
  2. Add shallot and stir.  Continue to cook for 2 minutes.
  3. Add salt and pepper, stir.  Add pasta, broth, and wine, stir.  Cover with lid ajar and stir every 3 minutes until pasta is cooked to al dente (12 minutes) or to your liking and liquid has reduced.
  4. Add 1 tablespoon butter and all of Parmesan, except 2 tablespoons, stir to create thicker sauce.
  5. Ladle into bowls and top with remaining Parmesan and parsley.  Enjoy!
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