Rich, earthy, and deeply comforting, this rigatoni pasta with dried porcini mushrooms is an easy mushroom pasta recipe built around bold forest flavor and simple pantry ingredients. The original post uses either rehydrated dried morels or dried porcini mushrooms, plus onion, garlic, porcini mushroom powder, wild thyme, rigatoni, and a finishing touch of Pamako Blend, with optional white wine or cooking cream for extra richness.
If you are looking for an easy rigatoni with porcini mushrooms recipe, this is one to keep in rotation. The shape of rigatoni pasta holds the mushroom sauce beautifully, while porcini powder adds extra umami depth. A little Pamako Blend at the end brings everything together, and optional Parmesan cheese or dried chestnuts can give the dish an even richer finish.
Why you’ll love it
Easy and satisfying rigatoni pasta with dried porcini mushrooms
Deep umami flavor from porcini mushrooms and porcini powder
Flexible with optional white wine, cream, Parmesan, or dried chestnuts
Finished with Pamako Blend for extra richness
Ingredients
- 40g dried morels, rehydrated, or 65g dried porcini mushrooms, rehydrated
- 2 onions, finely diced
- 1 spring onion
- 2 cloves garlic, minced
- Fine sea salt
- Finely ground black pepper
- Dried wild thyme
- Porcini mushroom powder
- 400g rigatoni
- Pamako Blend
- 1 dl white wine or cooking cream, optional
- Parmesan cheese, optional
- Dried chestnuts, cashew flakes, or almond flakes, optional
Nutritional information
Estimated values per serving, based on 4 servings.
Nutritional values are estimated and may vary depending on exact ingredients, added salt, and portion size.
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How to make rigatoni pasta with dried porcini mushrooms
Rinse the dried mushrooms and soak them in water for about 20-30 minutes until rehydrated.
Bring a large pot of water to a boil and cook the rigatoni until al dente.
Heat Pamako Blend in a large skillet over medium heat.
Add the diced onions and a little sea salt, then cook until softened.
Add the rehydrated mushrooms and sauté for about 7 minutes.
Stir in the spring onion, garlic, porcini mushroom powder, black pepper, and dried wild thyme.
Add the cooked rigatoni and toss everything together for another 3 to 4 minutes.
If using, add the white wine or cooking cream and let the sauce come together.
Serve warm with Parmesan cheese if desired, and finish with dried chestnuts, cashew flakes, or almond flakes for extra texture.
Serving tip
This porcini rigatoni is best served hot, with a final drizzle of Pamako Blend and a little extra Parmesan on top. If you want a deeper mushroom flavor, add an extra pinch of porcini mushroom powder just before serving.
Organic Wild Mushrooms Products
FAQ
Can I use morels instead of porcini?
Yes. The original recipe allows either dried morels or dried porcini mushrooms.
What does porcini mushroom powder add?
It boosts the savory, earthy flavor and makes the sauce taste richer.
Do I need the wine or cream?
No. Both are optional, depending on whether you want a lighter or richer pasta.
