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Home » Recipes » Pasta Recipes

March 14, 2014 · 10 Comments

Rigatoni Pasta with Portobello Mushrooms and Spinach

30 Minutes or Less· Italian· Meatless Recipes· Pasta Recipes

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collage photo of a dish of rigatoni pasta with spinach and mushrooms
collage photo of rigatoni with mushrooms and spinach
A plate of food with a fork, with Rigatoni and Mushroom

Rigatoni pasta with diced Portobello mushrooms, garlic and fresh spinach in a creamy Parmesan cheese sauce.

A close up of Rigatoni with Portobello Mushrooms

Pasta is perfect for busy weeknights because it's so versatile. Add vegetables, protein and/or some sauce and you have a satisfying meal.

My family loves this Creamy Rigatoni with Portobello Mushrooms and Spinach and I make it a few times a year.

It comes together quickly and the flavors are amazing. Serve with a tossed salad and crunchy garlic bread and dinner is served!

Rigatoni with Portobello Mushrooms and Spinach

Ingredients Needed

For this recipe you'll need

  • rigatoni pasta (or any other type of tubular pasta)
  • portobello mushrooms
  • spinach
  • garlic
  • cream cheese
  • grated Pecorino Romano cheese

A close up of Rigatoni with Portobello Mushrooms and Spinach.

How do you make Rigatoni Pasta with Portobello Mushrooms and Spinach?

Cook the pasta in a large pot until al dente; then drain all the water except ½ cup.

While the pasta is cooking, cook the mushrooms and garlic in a large frying pan with a little olive oil until the mushrooms start to soften. Add both kinds of cheese and the pasta water; then season with salt and pepper.

You can use fresh ground black pepper or crushed red pepper (totally your preference). Add the pasta and mix well.

The cream cheese adds a wonderful, creamy texture and flavor when mixed with fresh garlic, spinach, and Portobello mushrooms. I served ours with a tossed salad and it even reheats beautifully for leftovers. ~Enjoy!

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A plate of food with a fork, with Rigatoni and Mushroom

More Rigatoni Recipes

  • Rigatoni Martino {Carrabba'sCopycat}
  • Italian Meat Sauce with Rigatoni
  • Chicken Marsala Rigatoni (Low Fat)

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Rigatoni with Portobello Mushrooms & Spinach

Creamy Rigatoni with Portobello Mushrooms and Spinach

Carrie's Experimental Kitchen
Are you looking for a quick and easy weeknight meal? This meatless recipe for Creamy Rigatoni with Portobello Mushrooms and Spinach is perfect!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Entree
Cuisine Italian
Servings 6

Ingredients
  

  • 1 pound rigatoni pasta
  • 1 tablespoon extra virgin olive oil
  • 1 cup diced portobello mushroom
  • 1 tablespoon minced garlic
  • ½ cup frozen chopped spinach
  • 4 ounces cream cheese
  • ½ cup pasta water
  • ½ cup grated pecorino romano cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions
 

  • Cook pasta according to package directions; drain all water except for ½ cup.
  • While the pasta is cooking, heat the oil in a large saute pan and add the mushrooms and garlic.
  • Saute until the mushrooms start to soften; then add the spinach, cream cheese, pasta water, Pecorino Romano cheese. 
  • Add in the cooked pasta and mix until well blended. Season with salt and pepper.

Nutrition

Calories: 409kcalCarbohydrates: 59gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 28mgSodium: 370mgPotassium: 304mgFiber: 3gSugar: 3gVitamin A: 1813IUVitamin C: 1mgCalcium: 144mgIron: 1mg
Keyword pasta
Tried this recipe?Let us know how it was!

 

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Reader Interactions

Comments

  1. Sthrngal says

    April 17, 2013 at 9:19 pm

    portos mushrooms/spinach my fav!! 🙂

    Reply
    • Carrie Farias says

      April 23, 2013 at 5:08 pm

      Thanks for stopping by. This is one of my favorite combinations as well!

      Reply
  2. Kamilah Wilkinson says

    April 11, 2013 at 5:13 pm

    I tried this for my dinner. I loved it, thank you!

    Reply
    • Carrie's Experimental Kitchen says

      April 11, 2013 at 9:01 pm

      I'm so glad you liked it Kamilah~Thank you so much for taking the time to come back and let me know, I really appreciate it! 🙂

      Reply
  3. Sheena @ Hot Eats and Cool Reads says

    March 26, 2013 at 2:55 am

    This looks fantastic, Carrie! Thanks for sharing!

    Reply
    • Carrie's Experimental Kitchen says

      March 26, 2013 at 2:40 pm

      I'm so glad you like it Sheena, Thanks for stopping by!

      Reply
  4. Shiloh Barkley says

    March 25, 2013 at 9:41 pm

    That looks really good!

    Reply
    • Carrie's Experimental Kitchen says

      March 26, 2013 at 2:40 pm

      Thanks for stopping by Shiloh!

      Reply
  5. Kirsten Madaus says

    March 25, 2013 at 2:45 pm

    Happy Anniversary to you and your spouse, Carrie! I've got this in mind to make when we start getting spinach in our CSA farm share.
    Thanks!

    Reply
    • Carrie's Experimental Kitchen says

      March 26, 2013 at 2:40 pm

      Thank you Kirsten 🙂

      Reply

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