Rigatoni pasta with diced Portobello mushrooms, garlic and fresh spinach in a creamy Parmesan cheese sauce.
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!
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
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!
Visit the recipe index to search for more recipes by category
More Rigatoni Recipes
- Rigatoni Martino {Carrabba'sCopycat}
- Italian Meat Sauce with Rigatoni
- Chicken Marsala Rigatoni (Low Fat)
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Creamy Rigatoni with Portobello Mushrooms and Spinach
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
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Sthrngal says
portos mushrooms/spinach my fav!! 🙂
Carrie Farias says
Thanks for stopping by. This is one of my favorite combinations as well!
Kamilah Wilkinson says
I tried this for my dinner. I loved it, thank you!
Carrie's Experimental Kitchen says
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! 🙂
Sheena @ Hot Eats and Cool Reads says
This looks fantastic, Carrie! Thanks for sharing!
Carrie's Experimental Kitchen says
I'm so glad you like it Sheena, Thanks for stopping by!
Shiloh Barkley says
That looks really good!
Carrie's Experimental Kitchen says
Thanks for stopping by Shiloh!
Kirsten Madaus says
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!
Carrie's Experimental Kitchen says
Thank you Kirsten 🙂