Creamy, comforting, and ridiculously easy. This mushroom rigatoni is all about rich chestnut mushrooms, a buttery shallot base, and a silky double cream finish.

If you’re cooking along with the video, here’s the recipe written out clearly so you can follow it step-by-step.

Ingredients

Method

1. Cook your pasta in well-salted water until it’s just under al dente. Keep a mug of pasta water before draining.
2. In a pan, heat a splash of olive oil over a medium heat. Add the shallots and cook for 2–3 minutes until softened.
3. Add the sliced mushrooms. Season with salt, pepper, garlic powder, and thyme, then fry until golden.
4. Stir in a knob of butter and the fresh garlic. Cook for 30–60 seconds, just until fragrant.
5. Pour in the double cream and let it gently bubble for a minute or two. If it’s looking too thick, loosen with a splash of the reserved pasta water.
6. Add the pasta to the sauce and toss well so everything is coated. Taste, then adjust seasoning (extra thyme and a pinch more salt usually takes it up a level).
7. Plate up and serve straight away.