Description
This creamy mushroom pasta recipe features tender linguine tossed with sautéed cremini mushrooms in a rich, velvety parmesan cream sauce, enhanced with garlic, thyme, and fresh herbs. Ready in just 35 minutes, it’s a comforting and elegant vegetarian dish perfect for any weeknight or special occasion.
Ingredients
Scale
Pasta
- 8 ounces linguine pasta
Mushroom and 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 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 the package instructions until al dente. Drain and set aside.
- Sauté Mushrooms and Garlic: Heat a large cast-iron skillet over medium heat. Melt the butter and olive oil together. Add the sliced mushrooms and minced garlic, cooking and stirring occasionally until the mushrooms are tender and browned, about 15 minutes.
- Add Spice and Flavor: Sprinkle the dried thyme over the mushrooms and continue cooking for about one minute, stirring frequently to release their aroma.
- Season: Add salt and pepper to the mushroom mixture and stir to combine evenly.
- Prepare Thickener: In a small bowl, mix the cornstarch into the ½ cup of milk until smooth. Pour this mixture into the skillet with the mushrooms, stirring continuously until it thickens slightly.
- Add Cream and Cheese: Pour in the heavy whipping cream, then add ¾ cup of grated parmesan cheese, chopped fresh parsley, red pepper flakes (if using), and fresh thyme sprigs. Stir well to combine.
- Simmer and Melt Cheese: Lower the heat to medium-low and continue stirring gently until the cheese melts completely and the sauce is creamy. Remove the woody thyme sprigs from the skillet.
- Combine Pasta and Serve: Toss the cooked linguine into the skillet to coat it thoroughly with the creamy mushroom sauce. Serve immediately, garnished with the remaining ¼ cup grated parmesan cheese and additional chopped fresh parsley.
Notes
- Use a cast-iron skillet or any large heavy-bottomed pan for best flavor and heat distribution.
- Adjust the red pepper flakes according to your preferred spice level or omit for a milder dish.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
- For a dairy-free version, consider using plant-based cream and cheese alternatives.
- Fresh thyme adds a lovely aroma but is optional if unavailable; dried thyme works well.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
