Creamy Mushroom Linguine (Printable Version)

Sautéed mushrooms tossed with creamy sauce and linguine for an elegant, comforting Italian-inspired main dish.

# What You Need:

→ Pasta

01 - 14 oz (400 g) linguine

→ Mushrooms

02 - 14 oz (400 g) mixed mushrooms (cremini, shiitake, or button), sliced
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil

→ Aromatics

05 - 2 cloves garlic, minced
06 - 1 small shallot, finely chopped

→ Sauce

07 - 3/4 cup + 1 tbsp (200 ml) heavy cream
08 - 1/4 cup (60 ml) vegetable broth
09 - 1/2 cup (60 g) grated Parmesan cheese
10 - 1 tbsp chopped fresh parsley
11 - 1/2 tsp freshly ground black pepper
12 - Salt, to taste

→ Garnish

13 - Extra chopped parsley
14 - Additional Parmesan cheese, shaved

# How-to Steps:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While pasta cooks, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 6-8 minutes until golden and any liquid has evaporated.
03 - Add shallot and garlic to the pan. Cook for 1-2 minutes, stirring, until fragrant and softened.
04 - Deglaze with vegetable broth, scraping any brown bits from the pan. Reduce heat to medium-low.
05 - Stir in heavy cream, Parmesan, pepper, and a pinch of salt. Simmer gently for 2-3 minutes until slightly thickened.
06 - Add drained linguine to the sauce, tossing to coat. Add reserved pasta water as needed for a silky sauce.
07 - Stir in chopped parsley. Taste and adjust seasoning.
08 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • It tastes like a restaurant splurge but uses pantry staples you probably already have.
  • The mushrooms get deeply golden and almost meaty, which makes every bite satisfying even without protein.
  • Cleanup is shockingly easy since everything comes together in one skillet and one pot.
  • You can have this on the table faster than delivery would arrive, and it will taste infinitely better.
02 -
  • Do not skip reserving the pasta water because plain water will not thicken or bind the sauce the way that starchy liquid does.
  • Let the mushrooms brown without stirring them too much, or they will steam instead of caramelize and you will lose all that deep, savory flavor.
  • Add the garlic after the mushrooms are golden because garlic burns fast and turns bitter if it hits the hot pan first.
  • Grate your own Parmesan instead of using the pre-shredded kind, which contains anti-caking agents that can make your sauce grainy instead of smooth.
03 -
  • Cook the pasta one minute less than the package says because it will finish cooking in the sauce and you want to avoid mushy noodles.
  • Use a skillet that is big enough to toss the pasta later, or you will end up transferring everything to a larger pan and making extra dishes for yourself.
  • Taste the sauce before adding the pasta because once the noodles go in, it is harder to adjust the seasoning evenly.
  • If the sauce breaks or looks oily, a tablespoon of pasta water whisked in vigorously will bring it back together.
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