Description
A rich and creamy mushroom pasta featuring sautéed cremini mushrooms in a luscious garlic-parmesan cream sauce, perfect for a comforting weeknight dinner.
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: ¾ cup and ¼ cup)
- 2 tablespoons fresh parsley, roughly chopped
- â…› teaspoon red pepper flakes (optional)
- Several sprigs fresh thyme (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil and cook the linguine pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the Mushroom Base: In a large cast-iron skillet over medium heat, melt the butter together with the olive oil, creating a flavorful cooking fat for the mushrooms.
- Sauté Mushrooms and Garlic: Add the sliced cremini mushrooms and minced garlic to the skillet. Cook them for about 15 minutes, stirring occasionally, until the mushrooms are tender and nicely browned.
- Season Mushrooms: Sprinkle the dried thyme over the mushrooms and continue cooking for another minute, stirring frequently to distribute the herb flavor evenly.
- Add Salt and Pepper: Season the mushroom mixture with salt and pepper to taste, enhancing the overall flavor.
- Create Thickening Mixture: In a small bowl, mix the cornstarch with the ½ cup of milk until smooth, then pour this mixture into the skillet with the mushrooms. Stir constantly until the sauce begins to thicken slightly.
- Add Cream and Cheese: Pour in the heavy whipping cream along with ¾ cup of the grated parmesan cheese. Stir in the chopped parsley, red pepper flakes if using, and fresh thyme sprigs to infuse additional flavor.
- Simmer and Melt Cheese: Lower the heat to medium-low and continue stirring gently until the cheese has fully melted and the sauce is creamy. Remove and discard the woody thyme sprigs.
- Serve: Toss the cooked linguine with the creamy mushroom sauce or spoon the sauce over the pasta. Garnish with the remaining ¼ cup parmesan cheese and fresh chopped parsley before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce won’t be as thick.
- Using fresh thyme sprigs adds aromatic flavor, but dried thyme can suffice if fresh is unavailable.
- Red pepper flakes add a subtle spicy kick but can be omitted for a milder dish.
- Be sure to gently clean mushrooms with a damp cloth rather than washing them under water to avoid sogginess.
- Serve immediately for best texture; leftovers can be refrigerated and gently reheated.
