Linguine with Mushrooms and Ham Sauce
Treat yourself to a comforting plate of Linguine with Mushrooms and Ham Sauce—a creamy pasta dish that's bursting with savory flavors and perfect for weeknight dinners or special occasions. This recipe combines tender linguine coated in a velvety sauce made from sautéed mushrooms, diced ham, and a blend of chicken broth, heavy cream, and Parmesan cheese for an irresistible richness. The skillet-simmered garlic and butter create a flavorful base, while fresh parsley adds a bright, herbaceous finish. With just 15 minutes of prep time and 20 minutes of cooking, this restaurant-quality dish is easy to make and delivers indulgent results every time. Serve it with a side of crusty bread and a crisp salad for the ultimate pasta experience! Perfect keywords: creamy pasta recipe, linguine with mushrooms, ham sauce pasta, quick dinner recipes.
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Recipe Information
Ingredients
- 400 g Linguine pasta
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 3 pieces Garlic cloves, minced
- 250 g White mushrooms, sliced
- 200 g Ham, diced
- 1.5 tbsp All-purpose flour
- 300 ml Chicken or vegetable broth
- 100 ml Heavy cream
- 50 g Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 2 tbsp Fresh parsley, chopped
- 4 liters Water
- 1 tbsp Salt for pasta water
Instructions
Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes or until they release their moisture and turn golden brown.
Stir in the diced ham and cook for an additional 2 minutes to allow the flavors to combine.
Sprinkle the flour over the mushrooms and ham, stirring constantly for 1 minute to cook out the raw flour taste.
Slowly pour in the chicken or vegetable broth while whisking to avoid lumps. Allow the mixture to simmer for 2-3 minutes until slightly thickened.
Stir in the heavy cream and grated Parmesan cheese, then season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Simmer for 2-3 minutes until the sauce is creamy.
Add the cooked linguine to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
Garnish with fresh parsley and serve immediately with extra Parmesan on the side if desired.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 3134 mg | 136% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.7 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 268 mg | 21% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 418 mg | 9% | |
*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.
