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Rigatoni with Roasted Mushroom Sauce

Rigatoni with Mushrooms Sauce
Eric Gabrynowicz's Rigatoni with mushroomsTODAY
Cook Time:
20 mins
Prep Time:
20 mins

Chef notes

This is the heartiest, most versatile recipe. You can easily take the sauce, add veggies and protein and make an amazing potpie.

Technique Tip: You can blend the mushrooms in the velouté to your taste, either super smooth or chunky.

Swap option: Use your favorite mushroom, or spice it up with a different stock. If you don't have rosemary salt, use a mix of kosher salt and crushed, dried rosemary leaves.


  • 1 pound rigatoni
  • 2 pounds cremini mushrooms, washed and stemmed
  • 2 ounces butter
  • 2 ounces flour
  • 1 tablespoon garlic, chopped
  • 1 quart vegetable stock
  • 2 tablespoons rosemary salt
  • 1 cup arugula
  • Aged Gouda cheese, to grate



Preheat oven to 350°F.


In a large pot, bring salted water to a boil. Cook pasta according to package directions.


In a medium bowl, toss the cremini mushrooms with olive oil to lightly coat and season with salt and pepper. Roast in the oven for 30 minutes.


In a saucepan, melt the butter and whisk in the flour to create a roux. Cook for 3 minutes, stirring constantly. Then, add the garlic and cook for one additional minute. Add the vegetable stock, whisk well, and bring to a simmer. Simmer for 3-5 minutes. Then, add the roasted mushrooms to the sauce and blend with a hand blender or in a regular blender. Season with rosemary salt.


Toss the sauce with the pasta and arugula. Plate on a large platter, then top with grated Gouda cheese.