Description
A rich and creamy mushroom pasta dish featuring tender cremini mushrooms cooked in a luscious garlic-herb cream sauce, tossed with perfectly boiled linguine and finished with Parmesan cheese and fresh parsley. This comforting meal comes together in just 35 minutes, ideal for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces linguine pasta
Mushroom Sauce
- 16 ounces cremini mushrooms (baby Bella), cleaned gently with a damp paper towel 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
- â…› teaspoon red pepper flakes (optional)
- Several sprigs fresh thyme (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Cook Pasta: Boil the linguine pasta according to the package instructions until al dente. Drain and set aside.
- Heat Butter and Oil: In a large cast-iron skillet over medium heat, melt the butter together with olive oil to create a flavorful base.
- Sauté Mushrooms and Garlic: Add the sliced mushrooms and minced garlic to the skillet. Cook, stirring occasionally, until the mushrooms are tender and browned, approximately 15 minutes.
- Add Dried Thyme: Sprinkle the dried thyme over the mushrooms and continue cooking for about one minute while stirring frequently to release the herb’s aroma.
- Season: Season the mixture with salt and pepper to taste, ensuring balanced flavor.
- Thicken Sauce: In a small bowl, mix the cornstarch into the ½ cup of milk until dissolved. Pour this into the skillet with the mushrooms and stir continuously until the sauce thickens slightly.
- Add Cream and Cheese: Stir in the heavy whipping cream, ¾ cup of grated Parmesan cheese, chopped fresh parsley, red pepper flakes (if using), and fresh thyme sprigs.
- Melt Cheese and Finish Sauce: Lower the heat to medium-low and stir gently until the cheese melts completely and the sauce is creamy and smooth. Remove and discard the woody sprigs of thyme.
- Combine and Serve: Toss the cooked linguine in the creamy mushroom sauce until well coated. Serve immediately garnished with the remaining ¼ cup grated Parmesan cheese and fresh chopped parsley.
Notes
- Use cremini mushrooms for their deep flavor; baby Bella mushrooms work perfectly.
- If you prefer a thicker sauce, increase the cornstarch slightly but dissolve well to prevent lumps.
- Red pepper flakes add a subtle heat but are optional.
- Fresh thyme sprigs add aroma but remove before serving because the woody stems are not edible.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Cast-iron skillet is recommended for even heat distribution but a heavy-bottomed pan works well too.
- Ensure mushrooms are not overcrowded while cooking to allow proper browning.
