Linguine with Mushroom and Garlic Sauce
Elevate your pasta night with this rich and creamy Linguine with Mushroom and Garlic Sauce, a perfect harmony of earthy mushrooms, aromatic garlic, and velvety Parmesan cream. Featuring both button and cremini mushrooms, this recipe delivers layers of umami flavor, balanced by hints of fresh parsley and a subtle kick of optional red pepper flakes. The sauce is luxuriously smooth, created with a blend of heavy cream, melted butter, and grated Parmesan, tossed to perfection with al dente linguine. Ready in just 40 minutes, this indulgent yet easy-to-make pasta dish is perfect for cozy weeknight dinners or elegant entertaining. Serve with extra Parmesan and a side of crusty bread for the ultimate comfort meal.
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Recipe Information
Ingredients
- 12 oz Linguine pasta
- 8 oz Button mushrooms
- 8 oz Cremini mushrooms
- 3 tbsp Olive oil
- 2 tbsp Unsalted butter
- 4 cloves Garlic cloves, minced
- 1 Shallot, finely chopped
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 0.5 cup Pasta water (reserved)
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, clean and slice the button and cremini mushrooms thinly.
In a large skillet, heat the olive oil over medium heat. Add the unsalted butter and stir until melted.
Add the minced garlic and chopped shallot to the skillet. Sauté for 1–2 minutes until fragrant, being careful not to let it burn.
Stir in the sliced mushrooms and cook for 7–8 minutes, stirring occasionally, until they release their moisture and become golden brown.
Season the mushrooms with salt, black pepper, and crushed red pepper flakes (if using). Mix to combine.
Lower the heat and pour in the heavy cream. Stir to coat the mushrooms evenly and let the sauce simmer for 3–4 minutes until slightly thickened.
Gradually stir in the grated Parmesan cheese, allowing it to melt into the sauce.
Add the cooked linguine to the skillet and toss to combine with the sauce. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until the desired consistency is reached.
Taste and adjust seasoning if necessary.
Remove from heat and sprinkle with fresh parsley. Serve immediately, with extra Parmesan cheese on the side if desired.
Nutrition Facts
Calories |
2839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.6 g | 230% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 5123 mg | 223% | |
| Total Carbohydrate | 207.2 g | 75% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 18.0 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1051 mg | 81% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2445 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
