Description
A rich and creamy mushroom pasta featuring tender cremini mushrooms simmered in a luscious cream sauce infused with garlic, thyme, and Parmesan cheese, served over perfectly boiled linguine. This comforting dish offers a balanced blend of earthy flavors and creamy texture, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces linguine pasta
Mushroom Sauce
- 16 ounces cremini mushrooms (baby Bella), cleaned gently and sliced
- 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)
- Several sprigs fresh thyme (optional)
- Fresh parsley, chopped for garnish
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil and cook the linguine pasta according to package instructions until al dente. Drain and set aside.
- Heat fats: 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, allowing the flavors to deepen.
- Add thyme: Sprinkle dried thyme over the mushrooms and cook for about one minute, stirring frequently to combine flavors.
- Season: Season the mushroom mixture with salt and pepper to taste.
- Thicken with cornstarch slurry: In a small bowl, mix the cornstarch into the ½ cup of milk until smooth. Pour the mixture into the skillet with the mushrooms and stir until the sauce thickens slightly.
- Add cream and cheese: Stir in the heavy whipping cream, ¾ cup of grated Parmesan cheese, roughly chopped fresh parsley, red pepper flakes if using, and fresh thyme sprigs. Reduce heat to medium-low and stir continuously until the cheese completely melts and the sauce is creamy. Remove wooden thyme sprigs.
- Combine and serve: Toss the cooked linguine into the skillet to coat with the creamy mushroom sauce. Serve topped with the remaining ¼ cup grated Parmesan cheese and chopped fresh parsley as garnish for an extra burst of flavor and freshness.
Notes
- Use fresh cremini mushrooms for the best texture and earthy flavor.
- Red pepper flakes add a subtle heat but can be omitted for a milder sauce.
- Be careful not to burn the garlic while cooking with mushrooms to avoid bitterness.
- Adjust the consistency of the sauce by adding a little more milk or cream if too thick.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Fresh herbs enhance flavor but are optional; dried thyme works well in this recipe.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
