Wholewheat Rigatoni Extravaganza with Beer, Cheese, and Mushrooms

Wholewheat Rigatoni Extravaganza with Beer, Cheese, and Mushrooms

The flavours and textures in this Whole Wheat Rigatoni with Creamy Beer and Cheese Sauce are delightfully balanced. The earthy mushrooms and hearty whole wheat rigatoni are enhanced by the creamy sauce with a hint of beer bitterness. Cherry tomatoes offer a flavorful burst, and the basil garnish adds a touch of freshness. This dish goes well with a drink of your preferred beer and is ideal for a cozy dinner. Enjoy the social and festive occasions that this delicious pasta brings to the table.


  • 250g whole wheat rigatoni
  • 200g mushrooms, sliced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup beer (lager or pale ale)
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, for garnish
  • Cherry tomatoes, for garnish (optional)


  • Cook the Whole Wheat Rigatoni: Cook the whole wheat rigatoni according to the package directions in a large saucepan of salted boiling water until al dente. Drain, then set apart.
  • Saute the Mushrooms: In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until they are golden brown and have released their moisture, about 5-6 minutes. Season with a pinch of salt and black pepper. Remove the mushrooms from the skillet and set them aside.
  • Prepare the Creamy Beer and Cheese Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the beer and allow it to simmer for a couple of minutes to cook off the alcohol.
  • Add Cream and Cheese: Reduce the heat to low and stir in the heavy cream. Allow it to warm up but not boil. Gradually add the shredded cheddar cheese, stirring continuously until the cheese is fully melted and the sauce is creamy.
  • Combine Pasta and Sauce: Add the cooked whole wheat rigatoni and sautéed mushrooms to the creamy beer and cheese sauce. Toss gently to ensure the pasta and mushrooms are coated evenly in the luscious sauce.
  • Season and Serve: Season the dish with salt and freshly ground black pepper according to your taste. Continue to toss to incorporate the seasonings.
  • Garnish and Enjoy: Divide the Whole Wheat Rigatoni with Creamy Beer and Cheese Sauce among serving plates. Garnish with fresh basil leaves for a burst of aromatic freshness. Optionally, add halved cherry tomatoes for a colourful and tangy twist.
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