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overhead shot of healthy mushroom rigatoni

Healthier Mushroom Rigatoni

  • Author: Eric Jones
  • Total Time: 25 minutes
  • Yield: 6 1x


A healthier vegetarian version of rigatoni combining tender pasta with a light garlic sauce (made using coconut milk) and fresh mushrooms.


Units Scale
  • 12 oz. rigatoni pasta
  • 1 cup shallots, coarsely chopped
  • 1 tbsp fresh basil, finely chopped
  • 1/4 cup butter
  • 3 tbsp garlic
  • 8 oz. Fresh Mushroom Medley
  • 1 tsp Oregano
  • 1 tsp Black Pepper
  • 1 tsp Ground Thyme
  • 1/2 tsp Garlic Powder
  • 1 tsp Himalayan Pink Salt
  • 1/4 tsp Red Pepper Flakes
  • 1 1/2 cup Vegetable Stock
  • 1/2 cup Coconut Milk
  • 1/3 cup Cream of Mushroom
  • 1 cup Grated Parmesan Cheese, optional


  1. Cook the rigatoni pasta as instructed. Drain and set to the side.
  2. Chop the shallots and fresh basil. Set to the side.
  3. Heat a large saute pan to medium heat. Add butter, garlic, and shallots. Cook for 3 to 5 minutes.
  4. Add in mushrooms and cook for an additional 5 minutes. Add the oregano, black pepper, ground thyme, garlic powder, sea salt, red pepper flakes, and chopped basil.
  5. Pour in the vegetable stock, coconut milk, and cream of mushroom. Bring the sauce to a slight boil and lower the heat to medium-low. Cook for an additional 8 to 10 minutes.
  6. Optional: Before serving, top off with parmesan cheese. 
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Comfort Food
  • Method: Stove Top
  • Cuisine: Italian


  • Calories: 440
  • Sugar: 1.6g
  • Sodium: 856mg
  • Fat: 22.4g
  • Carbohydrates: 41.8g
  • Fiber: 1.2g
  • Protein: 21.3g
  • Cholesterol: 88mg

Keywords: Healthier Mushroom Rigatoni, Mushroom Rigatoni, Lighter Mushroom Rigatoni, vegetarian pasta