Tonight I decided to make some rigatoni with creamy mushroom alfredo sauce. This is a simple recipe that is pretty quick to make and does not require many ingredients – perfect for a family dinner on a lazy Sunday!
- 1/2 lb rigatoni pasta
- 1/3 cup butter
- 1-2 cups milk, depending on desired thickness
- 1-3 tbs flour
- 1/2 lb pound mushrooms
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/3 cup onion
- Salt & black pepper
- 1/2 cup Parmesan
Bring a large pot of water to a boil over high heat. Add the pasta, stirring occasionally, about 10-13 minutes.
While the pasta is cooking:
Heat the oil in a large skillet over medium-high heat. Add butter to skillet along with the garlic and onions. Add salt and pepper. Once the garlic and onions are slightly browned, add the mushrooms. Cook for 3-5 minutes until they are soft.
Add the milk and add a spoon of flour to control the desired thickness. Add the parmesan. Garnish as desired.