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Creamy Mushroom Rigatoni with Herb Crumbs Recipe

This recipe is rated 5.0 out of 5.

Gluten-free option

Soy-free option

Refined sugar free

Nut-free option

Super quick

Kid-friendly

Comfort food

Lazy dinners

Main meals
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A bowl of creamy plant-based mushroom rigatoni, topped with herb crumbs, sits on a light table beside greens and a glass of water.
A bowl of rigatoni pasta with a creamy plant-based mushroom sauce is garnished with herbs, breadcrumbs, and extra crumbs nearby.

Rich, creamy, and so full of flavour you might wonder if this is the first time you’ve ever truly tasted mushrooms … This is a great one for date night, or the whole family!

You will need

Serves 4

Mushroom sauce

  • 20g dried sliced porcini mushrooms
  • 2 tablespoons olive oil
  • 2 tablespoons plant-based butter (e.g. Nuttelex)
  • 1 small brown onion, finely diced
  • 1 clove garlic, crushed
  • 300g white mushrooms, sliced
  • 300g large Swiss Brown mushrooms, diced
  • 1 tablespoon plain flour (gluten-free if needed)
  • 1/3 cup dairy-free sour cream
  • 2 tablespoons lemon juice
  • 1/4 cup nutritional yeast flakes
  • Salt flakes and freshly ground black pepper
  • 1 tablespoon lemon thyme leaves

To serve

  • 500g pasta, rigatoni or penne (gluten-free if needed)
  • 1/3 cup plant-based parmesan (optional)

Herb crumbs

  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1/2 cup breadcrumbs (gluten-free if needed)
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon finely chopped flat leaf parsley
  • Salt flakes and freshly ground black pepper

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Directions

15 mins to prep

30 mins to cook

  1. Step 1

    For the herb crumbs, heat olive oil in a non-stick frying pan over a medium-low heat. Add garlic and breadcrumbs and cook for 5 minutes or until breadcrumbs and garlic become golden and crispy. Remove from heat and allow to cool. Add lemon zest, parsley salt and pepper, stirring to combine. Place herb crumbs in a bowl and set aside until required.

  2. Step 2

    For the mushroom sauce, place porcini mushrooms in a small bowl and cover with 1/2 cup boiling water. Allow to stand for 10 minutes, to soften mushrooms. Drain and finely chop mushrooms, reserving soaking liquid.

  3. Step 3

    Bring a large pot of salted water to the boil and cook pasta following pack instructions. Drain, reserving 1/2 cup cooking liquid.

  4. Step 4

    Heat olive oil and butter in a large sauté pan over a low heat. Add onion and garlic stirring to combine, cover and cook for 10 minutes or until onion is soft. Add prepared white, Swiss Brown and porcini mushrooms to the pan, stirring to combine. Increase heat to medium, cover and cook for 10 minutes or until mushrooms have become tender. Add flour, stirring until well combined. Strain reserved soaking liquid through a fine sieve (to remove any grit) directly into the pan. Add sour cream, lemon juice, yeast flakes, salt and pepper, stirring to combine. Cook for 3–4 minutes or until sauce thickens slightly.

  5. Step 5

    Add pasta to the mushroom mixture with a little of the reserved cooking liquid and the fresh thyme, tossing to combine.

  6. Step 6

    To serve, spoon pasta into bowls and top with herb crumbs and plant-based parmesan if using.

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Recipe: Fiona Roberts Food

Photography: Rainbow Nourishments

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