Linguine with Mushrooms and Garlic Cream Sauce
Indulge in the rich, comforting flavors of Linguine with Mushrooms and Garlic Cream Sauce, a quick yet elegant pasta dish perfect for weeknight dinners or special occasions. Tender linguine is coated in a velvety garlic-infused cream sauce, enhanced by the earthy depth of sautéed cremini mushrooms. Made with fresh parsley and a pinch of red pepper flakes for a subtle kick, this pasta delivers both comfort and sophistication. The Parmesan cheese adds a luxuriously creamy finish, while a touch of reserved pasta water helps the sauce cling perfectly to each strand of linguine. Ready in just 30 minutes, this recipe is a stunning way to elevate simple ingredients into a gourmet feast. Perfect for mushroom lovers and fans of creamy pasta, it’s a restaurant-worthy meal you can easily make at home.
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Recipe Information
Ingredients
- 12 ounces linguine pasta
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms
- 4 cloves garlic cloves
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley
- to taste salt
- to taste black pepper
- 0.5 teaspoons red pepper flakes
- 4 quarts water
Instructions
Bring a large pot of salted water (4 quarts) to a boil. Add linguine to the boiling water and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, clean and slice the mushrooms thinly. Mince the garlic cloves and chop the fresh parsley.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Once melted, add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender. Season with a pinch of salt and pepper.
Reduce the heat to medium-low and add the minced garlic. Sauté with the mushrooms for 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour in the heavy cream and stir to combine. Let the mixture simmer gently for 2-3 minutes, allowing the cream to thicken slightly.
Add the grated Parmesan cheese and stir until melted and the sauce is smooth. Sprinkle in the red pepper flakes, and adjust salt and black pepper to taste.
Add the drained linguine to the skillet with the sauce. Toss to coat the pasta evenly in the garlic cream sauce. Use the reserved pasta water, a tablespoon at a time, to loosen the sauce if necessary.
Remove from heat and stir in the remaining tablespoon of butter for extra richness. Sprinkle with freshly chopped parsley before serving.
Serve the linguine hot, optionally garnished with additional Parmesan cheese and a final sprinkle of red pepper flakes for extra heat.
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.2 g | 209% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 5219 mg | 227% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 12.7 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1271 mg | 98% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1721 mg | 37% | |
*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.
