Creamy Mushroom Linguine (Printable version)

Tender mushrooms enveloped in silky cream sauce over perfectly cooked linguine. Ready in 30 minutes.

# Ingredient List:

→ Pasta

01 - 14 oz linguine

→ Mushrooms

02 - 14 oz 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 heavy cream
08 - 1/4 cup vegetable broth
09 - 1/2 cup grated Parmesan cheese
10 - 1 tbsp chopped fresh parsley
11 - 1/2 tsp freshly ground black pepper
12 - Salt, to taste

→ Garnish (optional)

13 - Extra chopped parsley
14 - Additional shaved Parmesan

# 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 before draining.
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 constantly, until fragrant and softened.
04 - Pour in vegetable broth, scraping any browned bits from the bottom of 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 sauce slightly thickens.
06 - Add drained linguine to the sauce, tossing thoroughly to coat. Add reserved pasta water as needed to achieve silky consistency.
07 - Stir in chopped parsley. Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like something youd order at a cozy Italian trattoria
  • Its endlessly adaptable and somehow feels elegant even on a lazy weeknight
02 -
  • Overcrowding the pan will steam the mushrooms instead of searing them, so work in batches if necessary
  • The reserved pasta water is absolutely crucial for achieving that restaurant-quality glossy sauce that clings to every strand
03 -
  • Let your mushrooms get deeply golden, almost caramelized, before moving on to the next step
  • Room temperature cream prevents curdling when you add it to the hot pan
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