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Method
1
Cook the pasta
Bring a large pan of heavily salted water to a rolling boil. Cook the rigatoni according to packet instructions until al dente — usually 10–12 minutes. Before draining, save a large mugful of the starchy pasta water. This is gold for getting the sauce to cling perfectly.
2
Brown the mushrooms
While the pasta cooks, heat a wide frying pan over a high heat until very hot. Add a tablespoon of olive oil and the sliced mushrooms in a single layer. Do not stir — leave them untouched for 2–3 minutes so they get deeply golden on one side. This browning gives incredible flavour. Season with salt, toss, and brown the other side.
🍄 Key tip: Don't crowd the mushrooms
If you overcrowd the pan, the mushrooms will steam rather than fry and become watery. Cook in two batches if necessary, and always use a hot, dry pan before adding oil.
3
Build the sauce
Reduce the heat to medium. Add the butter, shallot, and garlic to the mushrooms. Cook for 3 minutes, stirring, until the shallot is soft. Add the fresh thyme and cook for 30 seconds more. Pour in the white wine — it will sizzle and steam. Let it bubble and reduce by half, about 2 minutes.
4
Add the cream
Pour in the double cream and stir to combine. Bring to a gentle simmer and let it reduce for 2 minutes until slightly thickened. Taste and season well with salt and plenty of black pepper.
5
Bring it all together
Add the drained pasta to the sauce along with half the grated Parmesan and a generous splash of the reserved pasta water. Toss everything together vigorously over the heat for 1–2 minutes — the sauce should become glossy and cling to every piece of pasta. Add more pasta water as needed to loosen.
6
Finish and serve
Squeeze over a little lemon juice, scatter with chopped parsley and the remaining Parmesan. Serve immediately in warmed bowls, with extra Parmesan on the side and plenty of black pepper.
🍷 Wine note
Use a wine you'd actually drink — it doesn't have to be expensive, but avoid anything labelled "cooking wine". A basic Pinot Grigio or Sauvignon Blanc works perfectly and you can drink the rest of the bottle with dinner.
My Monday story
Pasta on a Monday is a ritual in my house. After a long first day of the working week, sometimes all you want is something comforting, quick, and satisfying. This mushroom pasta delivers on every count.
I discovered the trick of not stirring the mushrooms — letting them properly brown in a screaming hot pan — from watching a chef on TV years ago, and it completely changed how I cook mushrooms. That caramelisation is where all the flavour lives.