Linguine with Mushroom Sage Sauce
Indulge in the comforting elegance of Linguine with Mushroom Sage Sauce, a dish that balances earthy flavors and creamy textures in every bite. Perfectly al dente linguine is tossed in a velvety sauce infused with aromatic sage and garlic, complemented by the richness of sautéed cremini mushrooms and a hint of lemon zest for brightness. Parmesan cheese adds a savory depth, while a touch of reserved pasta water ensures silky smoothness. This quick and impressive pasta recipe, ready in just 40 minutes, is perfect for weeknight dinners or special occasions alike. Garnish with fresh parsley and extra Parmesan for a stunning finish to this irresistible dish. Whether you're a mushroom lover or a pasta enthusiast, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 400 grams linguine pasta
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 1 piece shallot, finely chopped
- 300 grams cremini mushrooms, thinly sliced
- 10 pieces fresh sage leaves, finely chopped
- 200 milliliters heavy cream
- 60 grams Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 1 teaspoon lemon zest
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil, then cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat until the butter is melted.
Add the minced garlic and chopped shallot to the skillet. Sauté for 1-2 minutes until fragrant and softened, being careful not to let it burn.
Stir in the sliced cremini mushrooms and cook for 6-8 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture.
Add the chopped sage leaves and cook for another minute to release their flavor.
Lower the heat and pour in the heavy cream. Stir well to combine and bring it to a gentle simmer.
Mix in the Parmesan cheese, salt, and black pepper. Let the sauce simmer for 2-3 minutes, stirring frequently, until it thickens slightly.
Add the cooked linguine to the skillet and toss it with the sauce, ensuring each strand is coated. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
Remove the skillet from heat and stir in the lemon zest. Adjust seasoning if needed.
Divide the pasta among serving plates and garnish with optional chopped parsley and additional Parmesan cheese if desired. Serve immediately.
Nutrition Facts
Calories |
2752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 4979 mg | 216% | |
| Total Carbohydrate | 239.8 g | 87% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 17.8 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 844 mg | 65% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1888 mg | 40% | |
*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.
