Fresh, earthy, and full of comforting flavor, this rigatoni with porcini mushrooms, spinach, and creamy coconut sauce is a rich pasta dish that brings together tender rigatoni, rehydrated dried porcini mushrooms, fresh spinach, and a silky coconut-based sauce. Finished with Pamako extra virgin olive oil, garlic-herb oil, lemon zest, and crunchy toasted nuts, it is a satisfying recipe that feels elegant while still being easy enough for everyday cooking.
If you are looking for an easy rigatoni with porcini mushrooms recipe, this is one to keep in rotation. The combination of porcini mushrooms, baby spinach, and creamy coconut sauce gives the pasta deep savory flavor with a lighter, dairy-free twist, while Pamako extra virgin olive oil adds extra richness and a peppery finish. It works beautifully for lunch, dinner, or a cozy weekend pasta dish.
Why you’ll love it
Rich and flavorful rigatoni with porcini mushrooms
Made with spinach and a creamy coconut sauce
Finished with Pamako extra virgin olive oil
Easy to adapt with vegan and garnish options
Ingredients
For the pasta
- 400g rigatoni or maccheroncini
- 2 to 3 tbsp Pamako Extra Virgin Olive Oil
- Fine sea salt
For the mushroom sauce
- 65g dried porcini mushrooms
- 3 to 4 shallots, finely diced
- 2 to 3 cloves garlic, minced
- 150g fresh baby spinach
- 100ml coconut cooking cream
- 100 to 150ml reserved mushroom soaking water
- 1 tsp dried oregano
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
For the garlic-herb oil
- 2 tbsp Pamako Extra Virgin Olive Oil
- 2 to 3 cloves garlic, thinly sliced
- Fresh parsley, roughly chopped
- Lemon zest from 1/2 lemon
For garnish
- Toasted cashew flakes, almond flakes, or dried chestnuts
- Fresh parsley
- Parmesan cheese, optional
- Extra Pamako Extra Virgin Olive Oil for drizzling
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How to make rigatoni with porcini mushrooms, spinach, and creamy coconut sauce
Rehydrate the dried porcini mushrooms in warm water for 15 to 20 minutes until soft. Drain and keep the soaking liquid.
Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve about 1 cup of pasta water before draining.
Toss the drained pasta with Pamako extra virgin olive oil and a pinch of salt, then set aside.
In a large pan, sauté the shallots until softened and translucent. Add the chopped porcini mushrooms and cook for 2 to 3 minutes.
Pour in 100 to 150ml of the reserved mushroom soaking water and simmer for about 10 minutes.
Stir in the baby spinach and dried oregano and cook until the spinach wilts.
Add the coconut cooking cream, season with salt and black pepper, and simmer gently for 1 to 2 minutes.
In a small pan, heat Pamako extra virgin olive oil and cook the sliced garlic until fragrant and lightly golden. Remove from the heat and stir in the parsley and lemon zest.
Add the cooked rigatoni to the mushroom-spinach sauce and toss gently, using a splash of reserved pasta water if needed.
Drizzle over the garlic-herb oil and toss once more.
Serve warm with toasted nuts or dried chestnuts, fresh parsley, Parmesan if using, and an extra drizzle of Pamako olive oil.
Serving tip
This porcini mushroom rigatoni is best served warm in shallow bowls, finished with a final drizzle of Pamako extra virgin olive oil and a little extra lemon zest for brightness. Pair it with a green salad, a glass of wine, or enjoy it as a hearty main dish on its own.
FAQ
Can I make this rigatoni recipe dairy-free?
Yes. The coconut cooking cream makes the sauce naturally dairy-free, and you can skip the Parmesan or use a vegan alternative.
What does porcini soaking water add to pasta?
The soaking liquid is full of deep mushroom flavor and helps create a richer, more savory sauce.
Can I use another green instead of spinach?
Yes. Kale, Swiss chard, or arugula all work well in place of baby spinach.
What garnish works best with this dish?
Toasted cashews add creaminess, almonds add crunch, and dried chestnuts bring a more earthy sweetness.
Do I have to use rigatoni?
No. Maccheroncini also works well, but rigatoni is especially good for catching the creamy mushroom sauce.
