Creamy Mushroom Spinach Rigatoni

Ingredients

• 12 ounces rigatoni
• 2 tablespoons butter
• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 3 garlic cloves, minced
• 3/4 cup heavy cream
• 1/2 cup vegetable broth
• 4 ounces spinach
• 1/2 cup grated Parmesan
• 1/2 teaspoon salt
• 1 tablespoon fresh lemon juice or apple cider vinegar (for balancing flavor at the end)
• 1 to 2 tablespoons chopped fresh herbs such as parsley, basil, or cilantro
• Optional garnish: red pepper flakes, extra grated cheese, or toasted nuts/seeds

Instructions

1. Cook the rigatoni until al dente and reserve some pasta water.
2. Heat the butter and olive oil, then cook the mushrooms until browned.
3. Add the garlic and cook for 30 seconds.
4. Pour in the cream and broth, then simmer for a few minutes.
5. Add the spinach, pasta, Parmesan, and a splash of pasta water, then toss to coat.
6. Taste and adjust seasoning with a pinch of salt, black pepper, and a squeeze of lemon if needed so the final dish tastes balanced.
7. Rest the dish for 2 to 3 minutes before serving so the juices redistribute and the sauce settles into the ingredients.
8. Serve with a simple side such as steamed vegetables, a crisp salad, or warm bread to round out the meal.

Helpful Tips

• Brown the mushrooms well for the best flavor.
• A little pasta water helps the sauce cling to the rigatoni.
• Add crushed red pepper if you want a little heat.
• Meal prep tip: portion leftovers into airtight containers while still slightly warm so weeknight reheating is faster.
• Storage tip: refrigerate leftovers for up to 3 days and reheat gently with a splash of water or broth to keep texture from drying out.