Description
This creamy mushroom pasta is a rich and comforting dish featuring tender linguine coated in a luscious sauce made from sautéed cremini mushrooms, garlic, fresh herbs, and a blend of cream and Parmesan cheese. The sauce is thickened with cornstarch for the perfect silky texture, making it a delightful vegetarian meal ready in just 35 minutes.
Ingredients
Scale
Pasta
- 8 ounces linguine pasta
Mushroom Sauce
- 16 ounces cremini mushrooms (baby Bella), cleaned gently and sliced to preference
- 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
- ⅛ teaspoon red pepper flakes (optional)
- Several sprigs fresh thyme (optional)
- Fresh parsley, chopped for garnish
Instructions
- Boil Pasta: Cook the linguine pasta according to the package instructions until al dente. Drain and set aside.
- Sauté Butter and Oil: In a large cast-iron skillet over medium heat, melt the butter together with the olive oil to create a flavorful base.
- Cook Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the skillet. Cook, stirring occasionally, for about 15 minutes until the mushrooms are tender and browned.
- Add Dried Thyme: Sprinkle dried thyme over the cooked mushrooms and continue cooking for about one minute while stirring to release the herb’s fragrance.
- Season: Season the mushroom mixture with salt and pepper to taste.
- Thicken Sauce: In a small bowl, mix the cornstarch into the ½ cup milk until smooth. Pour this mixture into the skillet with the mushrooms and stir continuously until the sauce has thickened.
- Add Cream and Cheese: Stir in the heavy whipping cream, ¾ cup of grated Parmesan cheese, chopped parsley, red pepper flakes (if using), and fresh thyme sprigs into the skillet.
- Melt Cheese and Combine: Reduce the heat to medium-low and stir the sauce until the cheese melts completely and the sauce is creamy. Remove and discard the woody thyme sprigs.
- Serve: Toss the cooked linguine with the mushroom sauce, then plate and garnish with the remaining ¼ cup Parmesan cheese and chopped fresh parsley. Serve immediately for best flavor and texture.
Notes
- You can substitute cremini mushrooms with white button mushrooms if preferred.
- Use whole milk instead of ½ cup milk for a richer sauce, but adjust thickness accordingly.
- For a spicier version, do not omit the red pepper flakes.
- Ensure to remove thyme sprigs before serving to avoid a woody texture.
- Cast-iron skillet imparts great flavor, but a heavy-bottomed skillet works as well.
