Description
This creamy mushroom pasta is a rich and comforting dish that combines tender linguine with a luscious sauce made from cremini mushrooms, garlic, herbs, and a blend of milk, cream, and parmesan cheese. It’s an easy-to-make meal perfect for a cozy dinner.
Ingredients
Scale
Pasta
- 8 ounces linguine pasta
Mushroom Sauce
- 16 ounces cremini mushrooms (baby Bella), cleaned gently and sliced as preferred
- 4 tablespoons butter
- 1 tablespoon olive oil
- 3 to 4 cloves garlic, minced
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup milk
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
- 1 cup fresh grated parmesan cheese (divided into ¾ cup and ¼ cup)
- 2 tablespoons fresh parsley, roughly chopped
- â…› teaspoon red pepper flakes (optional)
- Fresh thyme sprigs (several, optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Boil Pasta: Boil the linguine pasta according to the package instructions until al dente. Drain and set aside.
- Heat Butter and Oil: In a large cast-iron skillet over medium heat, melt the butter and olive oil together to prepare for sautéing the mushrooms.
- Cook Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the skillet and cook, stirring occasionally, until the mushrooms are tender and browned, about 15 minutes.
- Add Thyme: Sprinkle dried thyme over the mushrooms and cook for about one minute, stirring frequently to blend the flavors.
- Season: Season the mushroom mixture with salt and pepper to taste.
- Thicken Sauce: Mix the cornstarch into the ½ cup of milk until smooth, then pour this mixture into the skillet with the mushrooms. Stir continuously until the sauce thickens.
- Add Cream and Cheese: Pour in the heavy whipping cream, add ¾ cup of grated parmesan cheese, chopped fresh parsley, red pepper flakes (if using), and fresh thyme sprigs. Stir well.
- Melt Cheese: Lower the heat to medium-low and stir the sauce gently until the cheese melts and the sauce becomes creamy. Remove and discard the woody thyme sprigs.
- Serve: Toss the cooked linguine pasta into the sauce or plate the pasta and spoon the mushroom sauce over it. Garnish with the remaining ¼ cup grated parmesan cheese and chopped fresh parsley before serving.
Notes
- Use fresh cremini mushrooms for the best flavor and texture.
- Adjust red pepper flakes to your preferred spice level or omit for none.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Ensure to remove woody thyme sprigs before serving to avoid an unpleasant texture.
- Serve immediately to enjoy the creamy texture at its best.
