Umami Mushroom Rigatoni

If you’re into savory, bold pasta dishes that don’t need cream or cheese to be satisfying, this Umami Mushroom Rigatoni is going to hit the spot! It’s tossed in a glossy tamari-based sauce, loaded with golden-brown mushrooms, and finished with a drizzle of garlic-chili oil that brings the whole thing to life.

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The flavor? Deep, rich, and perfectly balanced, a little salty, a little tangy, with just enough HEAT to keep things interesting!

It’s vegetarian, weeknight-friendly, and honestly one of those recipes that feels a little fancy without any fuss… Just pasta, mushrooms, and a few pantry staples, but the way it all comes together? SO GOOD.

Helpful Tips & Variations

• Don’t crowd the mushrooms. Give them space in the pan so they brown instead of steaming. That golden color = flavor.
• Use tamari or soy sauce. Tamari keeps it gluten-free, but regular low-sodium soy sauce works just as well if that’s what you have!
• Watch the garlic-chili oil. Garlic cooks FAST, pull it off the heat as soon as it turns golden to avoid bitterness.
• Make it vegan. The base recipe is already dairy-free. Just use maple syrup instead of honey in the sauce.
• Want more heat? Add extra chili flakes or use a spicy chili crisp on top for bonus flavor!
• Can’t find rigatoni? Any short pasta with ridges will work. Penne, ziti, or even shells are great for holding onto that glossy sauce…
• No fresh chili? Swap in crushed red pepper or your favorite mild hot sauce. It’s flexible!

Ingredients

For the pasta:

• 200 g (7 oz) rigatoni
• 2 tbsp (30 ml) olive oil
• 300 g (10 oz) cremini or button mushrooms, sliced thick
• 1 small red chili, thinly sliced (or ½ tsp chili flakes)
• 3 cloves garlic, minced
• 2 tbsp (30 ml) tamari (or low-sodium soy sauce)
• 1 tbsp (15 ml) rice vinegar
• 1 tbsp (15 ml) maple syrup (or honey)
• 1 tbsp (15 ml) water
• 1 tsp (3 g) cornstarch (optional, for thickening)
• 2 scallions, finely chopped (for garnish)

For the garlic-chili oil:

• 2 tbsp (30 ml) olive oil
• 2 cloves garlic, thinly sliced or minced
• ½ tsp (1–2 g) red chili flakes

How to Make Umami Mushroom Rigatoni

1. Cook the pasta

Bring a pot of salted water to a boil and cook the rigatoni until al dente, following the package instructions… Before draining, scoop out about ¼ cup of the pasta water, you might need it later to help the sauce coat the pasta. Drain and set aside.

2. Make the garlic-chili oil

While the pasta’s cooking, heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the sliced garlic and chili flakes and cook for about 1–2 minutes, just until the garlic starts to turn golden. Don’t walk away, garlic can BURN fast! Once it’s lightly toasted, take the pan off the heat and set it aside.

3. Sauté the mushrooms

In a large skillet, heat another 2 tablespoons of olive oil over medium-high heat. Add the mushrooms in a single layer (work in batches if needed) and let them cook undisturbed for 3–4 minutes. Then stir and continue cooking until they’re golden brown and tender, about 8–10 minutes total.

Add the minced garlic and sliced chili to the pan and sauté for another 30–60 seconds until fragrant.

4. Mix up the sauce

In a small bowl, whisk together the tamari, rice vinegar, maple syrup, water, and cornstarch (if using). Pour this into the skillet with the mushrooms and stir to coat. Let it bubble for 2–3 minutes, just until the sauce thickens slightly and clings to the mushrooms.

5. Combine and toss

Add the drained rigatoni to the pan and toss everything together. If the sauce seems too thick or sticky, add a splash of that reserved pasta water to help loosen it up and coat the pasta evenly!

6. Finish and serve

Drizzle the garlic-chili oil over the pasta, then gently toss again. Serve warm, topped with chopped scallions and a few extra chili flakes if you like it spicy!

Serving Ideas

• Add a soft-boiled or jammy egg on top for extra richness and protein.
• Serve with garlic-roasted broccoli or broccolini for a complete vegetarian meal.
• Pair with a simple green salad tossed in lemon vinaigrette to balance the savory sauce.
• Top with toasted sesame seeds or crushed peanuts for a little crunch.
• Add crispy tofu or pan-fried tempeh to make it heartier without adding meat.
• Serve with warm sourdough or crusty bread to soak up any extra sauce.
• Chill leftovers and serve as a cold noodle salad with extra chili oil the next day.

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 3 days. The flavors deepen a bit overnight, but the pasta may soften slightly.
• Reheat: Warm gently on the stovetop or in the microwave with a splash of water to loosen the sauce… Add a fresh drizzle of chili oil to bring back the bold flavor!
• Freezer: Not recommended… The mushrooms and pasta don’t freeze well and can turn soggy once reheated!

If you’re in the mood for something bold, cozy, and a little different, this Umami Mushroom Rigatoni is the ONE to make! It’s quick, satisfying, and has that deep, savory flavor that feels like comfort food (without the heaviness).

Umami Mushroom Rigatoni

This bold vegetarian rigatoni is tossed in a glossy tamari-based sauce with golden mushrooms and finished with a drizzle of homemade garlic-chili oil. Rich in umami, easy to make, and packed with savory flavor, all without any cream or cheese!

Print Recipe

PREP: 10 minutes mins

COOK: 20 minutes mins

TOTAL: 30 minutes mins

Servings: 2

Course: Dinner, Lunch

Cuisine: Vegan

Ingredients

  

For the pasta:

• 7 oz rigatoni
• 2 tbsp olive oil
• 10 oz cremini or button mushrooms sliced thick
• 1 small red chili thinly sliced (or ½ tsp chili flakes)
• 3 cloves garlic minced
• 2 tbsp tamari or soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1 tbsp water
• 1 tsp cornstarch optional, for thickening
• 2 scallions finely chopped (for garnish)

For the garlic-chili oil:

• 2 tbsp olive oil
• 2 cloves garlic thinly sliced or minced
• ½ tsp red chili flakes

Instructions

 

1. Bring a pot of salted water to a boil and cook rigatoni until al dente. Reserve ¼ cup of pasta water, then drain.
2. While pasta cooks, make garlic-chili oil: heat 2 tbsp olive oil in a small skillet over medium heat. Add garlic and chili flakes. Cook 1–2 minutes, until lightly golden. Remove from heat.
3. In a large skillet, heat olive oil and sauté mushrooms until golden and tender (8–10 minutes). Add minced garlic and sliced chili and cook 1 minute more.
4. In a small bowl, mix tamari, vinegar, maple syrup, water, and cornstarch. Add to mushrooms and simmer until slightly thickened.
5. Add rigatoni and toss to coat. Use pasta water as needed to loosen the sauce.
6. Drizzle garlic-chili oil over the top, toss, and garnish with scallions. Serve warm.

Notes

• Use tamari for gluten-free.
• Maple syrup keeps it vegan.
• Don’t burn the garlic, watch the heat on your chili oil.
• Broil mushrooms for a few minutes at the end for extra browning (optional).
• Any short pasta with ridges works great.

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