Description
This creamy mushroom pasta recipe offers a rich, savory dish featuring tender linguine tossed in a luscious sauce made with cremini mushrooms, garlic, herbs, and a blend of cream, milk, and parmesan cheese. Perfect for a comforting weeknight dinner, this recipe balances earthy mushroom flavors with a velvety texture and subtle hints of thyme and red pepper flakes for a gentle kick.
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 black 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 the Pasta: Boil 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 with the olive oil to create a flavorful base for the sauce.
- Cook Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the skillet. Cook, stirring occasionally, until the mushrooms are tender and browned, about 15 minutes, developing rich umami flavors.
- Add Dried Thyme: Sprinkle the dried thyme over the mushrooms and cook for about one minute, stirring several times to distribute the herb’s aroma through the mushrooms.
- Season: Season the mushroom mixture with salt and pepper to taste, enhancing the overall flavor.
- Make Cornstarch Slurry and Thicken Sauce: Mix the cornstarch into the half cup of milk until smooth, then pour the mixture into the skillet with the mushrooms. Stir continuously until the sauce thickens slightly.
- Add Cream and Cheese: Pour in the heavy whipping cream along with ¾ cup of grated parmesan cheese, chopped parsley, red pepper flakes (if using), and fresh thyme sprigs for added aroma and flavor complexity.
- Simmer and Melt Cheese: Lower the heat to medium-low and stir gently until the cheese fully melts into the sauce, creating a creamy consistency. Remove and discard the woody thyme sprigs.
- Combine and Serve: Toss the cooked linguine into the creamy mushroom sauce or spoon the sauce over the pasta. Garnish with the remaining ¼ cup grated parmesan cheese and chopped fresh parsley before serving.
Notes
- For a richer flavor, use full-fat dairy products as suggested.
- Adjust red pepper flakes to your taste depending on spice preference.
- Fresh mushrooms can be substituted with other varieties like button or portobello for variation.
- Ensure the skillet is not too hot when adding dairy to prevent curdling.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
