Description
A rich and creamy mushroom pasta featuring sautéed cremini mushrooms in a luscious parmesan cream sauce, perfectly coating linguine for a comforting and flavorful vegetarian meal.
Ingredients
Scale
Pasta
- 8 ounces linguine pasta
Mushroom Sauce
- 16 ounces cremini mushrooms (baby Bella), cleaned gently and sliced
- 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, several sprigs (optional)
- Fresh parsley chopped, for garnish
Instructions
- Cook Pasta: Boil the linguine pasta according to the package instructions until al dente, then drain and set aside.
- Sauté Mushrooms and Garlic: In a large cast-iron skillet over medium heat, melt the butter with the olive oil. Add the sliced cremini mushrooms and minced garlic, cooking for about 15 minutes until the mushrooms are tender and nicely browned.
- Add Dried Thyme: Sprinkle the dried thyme over the mushrooms and stir for about one minute to release its aroma.
- Season: Add salt and pepper to taste, stirring well to combine the flavors.
- Make Cornstarch Mixture: In a separate bowl, 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 slightly.
- Add Cream and Cheese: Pour in the heavy whipping cream, then add ¾ cup of the grated parmesan cheese, chopped fresh parsley, red pepper flakes (if using), and fresh sprigs of thyme. Lower the heat to medium-low and stir until the cheese melts and the sauce becomes creamy.
- Remove Thyme Sprigs: Discard the woody thyme sprigs from the skillet.
- Combine and Serve: Toss the cooked linguine into the creamy mushroom sauce until well coated. Serve immediately, garnished with the remaining ¼ cup grated parmesan cheese and chopped fresh parsley.
Notes
- For a lighter version, substitute heavy cream with half-and-half or use less butter.
- Red pepper flakes are optional but add a nice subtle heat.
- Fresh thyme adds a lovely aromatic note, but dried thyme works well too.
- Be sure to clean mushrooms gently with a damp cloth rather than washing them directly to avoid sogginess.
- This dish pairs well with a green salad or crusty garlic bread.
