Mushroom Linguine
Indulge in the creamy, earthy flavors of Mushroom Linguine, a comforting pasta dish that’s both elegant and incredibly easy to make. Featuring tender linguine coated in a velvety sauce made with sautéed cremini mushrooms, garlic, and a touch of heavy cream, this recipe strikes the perfect balance of richness and simplicity. Accented with freshly grated Parmesan, a hint of parsley, and optional red chili flakes for a subtle kick, this one-pan masterpiece comes together in just 30 minutes, making it perfect for busy weeknights or cozy dinners. Ideal for mushroom lovers, this dish can be easily customized to suit your spice preferences, and with the reserved pasta water, you can achieve your ideal sauce consistency. Serve this flavorful pasta on its own or pair it with a crisp side salad for a complete meal.
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Recipe Information
Ingredients
- 300 g linguine pasta
- 2 tbsp olive oil
- 2 tbsp butter
- 4 garlic cloves
- 400 g cremini mushrooms
- 200 ml heavy cream
- 60 g Parmesan cheese
- 2 tbsp fresh parsley
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red chili flakes (optional)
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining and set aside.
While the pasta is cooking, prepare the mushrooms by wiping them clean with a damp paper towel and slicing them thinly. Mince the garlic cloves and finely chop the fresh parsley.
Heat the olive oil and butter in a large skillet over medium heat. Once the butter is melted, add the minced garlic, and cook for 1 minute until fragrant.
Add the sliced mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until they release their moisture and start to turn golden brown.
Reduce the heat to medium-low and pour in the heavy cream. Stir well to combine and bring the mixture to a gentle simmer.
Stir in the Parmesan cheese, salt, black pepper, and red chili flakes (if using). Allow the sauce to thicken slightly, about 2-3 minutes.
Add the cooked linguine to the skillet, tossing to coat the pasta evenly in the creamy mushroom sauce. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.
Taste and adjust the seasoning as needed. Garnish with fresh parsley and serve immediately while warm.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.1 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 511 mg | 11% | |
*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.
