Description
A quick and creamy mushroom linguine featuring sautéed mixed mushrooms, garlic, shallots, and a luscious Parmesan cream sauce. This hearty vegetarian Italian main course comes together in just 30 minutes, perfect for an easy weeknight dinner or a comforting meal any day.
Ingredients
Scale
Pasta
- 14 oz linguine
Mushrooms
- 14 oz mixed mushrooms (cremini, shiitake, or button), sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
Aromatics
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
Sauce
- 3/4 cup plus 1 tbsp heavy cream
- 1/4 cup vegetable broth
- 1/2 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- 1/2 tsp freshly ground black pepper
- Salt, to taste
Garnish (optional)
- Extra chopped parsley
- Shaved Parmesan cheese
Instructions
- Cook linguine: Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta well.
- Sauté mushrooms: Heat butter and olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 6-8 minutes, stirring occasionally, until the mushrooms are golden brown and their moisture has evaporated.
- Add aromatics: Add the minced garlic and finely chopped shallot to the skillet with the mushrooms. Cook for 1-2 minutes, stirring continuously, until fragrant and softened but not browned.
- Deglaze skillet: Pour in the vegetable broth, scraping up any browned bits stuck to the pan bottom. Reduce the heat to medium-low to prepare for sauce simmering.
- Finish sauce: Stir in the heavy cream, grated Parmesan cheese, freshly ground black pepper, and a pinch of salt. Let the sauce gently simmer for 2-3 minutes, stirring occasionally, until it thickens slightly and becomes creamy.
- Combine pasta and sauce: Add the drained linguine directly into the skillet with the mushroom cream sauce. Toss well to coat the pasta evenly. Add reserved pasta water a little at a time as needed to loosen the sauce and achieve a silky consistency that clings to the noodles.
- Add fresh herbs: Stir in the chopped fresh parsley. Taste the pasta and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the creamy mushroom linguine immediately, garnished with extra chopped parsley and shaved Parmesan cheese as desired for added flavor and presentation.
Notes
- Reserve some pasta water to help adjust the sauce consistency without thinning the flavor.
- Use a mix of mushroom varieties for a deeper flavor profile.
- For a lighter version, substitute heavy cream with half-and-half or a non-dairy creamer.
- Make sure not to overcook the linguine; al dente texture holds up best in the sauce.
- Add a squeeze of lemon juice for brightness if desired.
