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Mushroom Gruyere Pasta

Mushroom Gruyere pasta with a silky cream sauce and deeply golden mushrooms coated onto rigatoni for a rich, French-American main. Gruyere melts throughout to create a glossy finish, with thyme and parsley scattered over every bite.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb rigatoni or pappardelle Use either rigatoni or pappardelle.
Mushrooms
  • 1.5 lb mixed mushrooms Use cremini, shiitake, and oyster mushrooms; slice.
Aromatics
  • 4 clove garlic Minced.
  • 1 shallot Minced.
  • 1 tbsp fresh thyme Chopped.
  • 1 tbsp fresh parsley Chopped.
Sauce base
  • 1 cup heavy cream
  • 0.5 cup chicken or vegetable broth
  • 0.5 cup dry white wine
  • 3 tbsp unsalted butter
  • 0.5 cup pasta water Reserve from the cooked pasta.
Cheese
  • 1.5 cup Gruyere Shredded.
Seasoning
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta and prep mushrooms
  1. Cook the rigatoni or pappardelle in boiling salted water until al dente, then reserve 1 cup pasta water and drain the pasta.
  2. Heat 3 tablespoons unsalted butter in a large skillet, then add sliced mixed mushrooms and cook over high heat without stirring for 4-5 minutes until deeply golden.
Build the cream sauce
  1. Stir the mushrooms and cook for 3 more minutes until browned, then add minced shallot, minced garlic, and fresh thyme and cook for 2 minutes.
  2. Pour in the dry white wine to deglaze, then stir in the heavy cream and chicken or vegetable broth and simmer for 5 minutes.
Finish and season
  1. Reduce heat to low, stir in the shredded Gruyere until fully melted, then toss in the drained pasta and add pasta water as needed for a silky coating.
  2. Season with salt and pepper to taste, then top with fresh parsley.

Notes

For the richest mushroom browning, resist stirring the mushrooms during the first 4-5 minutes so they can develop a deep golden crust. Store leftovers in an airtight container in the fridge for up to 3 days; rewarm gently with a splash of broth or cream. Freezing is not recommended because the cream sauce may split when thawed. For a lighter option, use half-and-half instead of heavy cream for a thinner but still flavorful sauce.