Creamy Parmesan Funghi Rigatoni

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


  • Klarbrunn Lemon Sparkling Water for serving
  • 2 tbsp. Butter
  • 2 tbsp. Olive Oil
  • 8 oz. Mushrooms thinly sliced
  • 2 cloves Garlic minced
  • 2 Shallots thinly sliced
  • ½ cup Dry White Wine
  • ½ cup Chicken or Vegetable Stock
  • ½ cup Heavy Cream
  • ¼ cup Grated Parmesan plus more for topping
  • ½ lb. Rigatoni or Fettuccine
  • 2 tbsp. Fresh Parsley chopped
  • 1 tsp. Fresh Thyme chopped
  • Salt & Black Pepper to taste


  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve ½ cup pasta water, then drain.
  • In a large pan over medium high heat, add the butter. Once melted, add the olive oil.
  • Add the garlic and shallots to sauté 2-3 minutes, until fragrant.
  • Add the thinly sliced mushrooms to sauté 5-7 minutes, until slightly caramelized.
  • Add the white wine to de-glaze the pan for 1 minute.
  • Add the chicken stock, heavy cream, and grated parmesan. Simmer on Medium Low heat for 1-2 minutes, until slightly thickened.
  • Add the cooked rigatoni and freshly chopped herbs. Toss the pasta in the pan for 2-3 minutes, until well coated in the creamy sauce. Add reserved pasta water as needed.
  • Enjoy warm with Klarbrunn Lemon Sparkling Water for a complimentary refreshment!