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Mushroom Gruyere Pasta

Mushroom Gruyere pasta with a silky cream sauce, deeply golden sautéed mushrooms, and Gruyère melted into every strand. Rigatoni gets tossed with pasta water for a glossy coating and balanced richness.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Rigatoni or pappardelle
  • 1 lb rigatoni or pappardelle Use rigatoni for ridges or pappardelle for extra surface area.
Mixed mushrooms
  • 1.5 lb mixed mushrooms (cremini, shiitake, oyster) Slice for even browning.
Garlic
  • 4 garlic Minced.
Shallot
  • 1 shallot Minced.
Dry white wine
  • 0.5 cup dry white wine For deglazing.
Heavy cream
  • 1 cup heavy cream Creates the silky sauce.
Broth
  • 0.5 cup chicken or vegetable broth Use chicken for classic French-American flavor.
Gruyère
  • 1.5 cup Gruyère Shredded; melted throughout.
Unsalted butter
  • 3 tbsp unsalted butter
Fresh thyme
  • 1 tbsp fresh thyme
Fresh parsley
  • 1 tbsp fresh parsley Chopped.
Pasta water
  • 0.5 cup pasta water Use as needed for sauce consistency.
Salt and pepper
  • 0.25 salt and pepper To taste.

Equipment

  • 1 large skillet

Method
 

Cook the pasta
  1. Cook the rigatoni or pappardelle in salted water until al dente, then reserve 1 cup of pasta water and drain. Keep a steady boil so the pasta cooks evenly.
Brown the mushrooms
  1. Melt the unsalted butter in a large skillet over high heat. Add the sliced mixed mushrooms and cook without stirring for 4-5 minutes until deeply golden.
  2. Stir the mushrooms and cook for 3 more minutes, continuing to let moisture evaporate and color intensify. They should look browned and slightly crisp at the edges.
Build the cream sauce
  1. Add the minced shallot, minced garlic, and fresh thyme, then cook for 2 minutes, stirring to prevent sticking. The mixture should smell fragrant and glossy.
  2. Deglaze with the dry white wine, scraping up browned bits, then cook until the liquid is slightly reduced, about 1-2 minutes. The skillet should look cleaner with a thicker aroma base.
  3. Pour in the heavy cream and chicken or vegetable broth and simmer for 5 minutes. Look for a gentle simmer and a sauce that coats the spoon.
Finish and serve
  1. Stir in the shredded Gruyère until fully melted and the sauce turns smooth and creamy. If needed, add pasta water a splash at a time for a silky texture.
  2. Toss the cooked pasta into the skillet and mix until coated, adding pasta water as needed to loosen. The rigatoni should be glossy and lightly sauced in every bite.
  3. Season with salt and pepper to taste, then top with fresh parsley. Serve right away while the sauce is still hot and the cheese is melted.

Notes

Pro tip: let the mushrooms sit undisturbed at high heat so they caramelize instead of steaming. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of pasta water or broth to restore creaminess. Freezing: not recommended due to sauce texture changes. Dietary swap: use vegetable broth (and ensure the Gruyère is vegetarian-friendly) for a vegetarian version.