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Wild Mushroom Rigatoni

Wild Mushroom Rigatoni

We love using mushrooms for their incredible depth of flavor with minimal calories and lots of vitamin D, particularly helpful in the winter. Sun-Dried tomatoes are also packed with vitamin C and K, iron, and lycopene, an antioxidant associated with lower risk of certain cancers.

For an elegant finish drizzle with truffle oil

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 tablespoons olive oil, divided
  • 2 (8-ounce) packages wild mushrooms or portobellos, chopped
  • 8 ounces frozen artichoke bottoms or hearts, thawed and coarsely chopped
  • 2 cloves garlic, minced
  • 1 ½ teaspoons kosher salt
  • Freshly cracked black pepper
  • 4 ounces package sun-dried tomatoes, coarsely chopped
  • 1 cup white wine
  • 4 cups vegetable broth or water
  • 1 (1-pound) box spelt or other rigatoni
  • ½ cup parsley
  • ⅔ cup shredded parmesan


  1. Heat a large, deep saute pan with 1 tablespoon evoo over medium high heat.
  2. Add mushrooms and saute until browned. Add artichokes and saute until golden. Add garlic, season with salt and pepper and stir until fragrant, about 1 minute.
  3. Add sun-dried tomatoes, wine, broth, pasta and stir.
  4. Cover and cook for 10 to 12 minutes, until liquid is absorbed and pasta is al dente. Stirring occasionally throughout cooking.
  5. Remove from heat, mix in parsley. Serve with a drizzle of evoo and a sprinkle of parmesan. 

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 594
  • Carbohydrate Content: 102 g
  • Fat Content: 10.1 g
  • Fiber Content: 9.5 g
  • Protein Content: 21.3 g
  • Sodium Content: 1094 mg
  • Sugar Content: 10 g