Description
This Creamy Mushroom Pasta recipe features linguine tossed in a rich and velvety sauce made from cremini mushrooms, butter, garlic, cream, and parmesan cheese, enhanced with fresh herbs and a hint of spice. Perfect as a comforting vegetarian main dish, it balances hearty flavors with a creamy texture, ready in just over half an hour.
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 sprigs (several, optional)
- Fresh parsley chopped (for garnish)
Instructions
- Cook Pasta: Boil the linguine pasta according to the instructions on the box until al dente. Drain and set aside.
- Prepare Mushroom Base: In a large cast-iron skillet over medium heat, melt the butter along with the olive oil to create a flavorful base for the sauce.
- Sauté Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the skillet. Cook them for about 15 minutes, stirring occasionally, until the mushrooms are tender and browned to enhance their flavor.
- Add Dried Thyme: Sprinkle the dried thyme over the mushrooms and cook for an additional minute, stirring frequently to combine the flavors.
- Season: Season the mushroom mixture with salt and pepper to taste, ensuring the base is flavorful.
- Thicken Sauce: In a separate small bowl, whisk the cornstarch into the ½ cup of milk until smooth. Pour this mixture into the skillet with the mushrooms and stir continuously until the sauce thickens.
- Add Cream and Cheese: Stir in the heavy whipping cream, ¾ cup of grated parmesan cheese, chopped fresh parsley, red pepper flakes (if using), and fresh sprigs of thyme. Mix well to incorporate all ingredients.
- Simmer: Lower the heat to medium-low and continue stirring the sauce until the cheese melts completely and the sauce is creamy. Remove the woody thyme sprigs once flavor is infused.
- Serve: Toss the cooked linguine with the creamy mushroom sauce or ladle the sauce over the pasta. Garnish with the remaining ¼ cup grated parmesan cheese and chopped fresh parsley before serving.
Notes
- For extra richness, substitute whole milk with half-and-half or use all heavy cream.
- Adjust red pepper flakes to control the heat level or omit for a milder dish.
- To make it gluten-free, substitute the linguine with gluten-free pasta.
- Fresh thyme and parsley add bright herbal notes, but dried herbs can be used in a pinch.
- Leftover sauce pairs well with other pasta shapes or as a topping for grilled chicken or vegetables.
