Description

This creamy mushroom linguine is a comforting Italian main course featuring tender linguine pasta tossed in a rich and velvety mushroom cream sauce. Made with a blend of earthy cremini, shiitake, and button mushrooms sautéed with garlic and shallots, deglazed with white wine, and enriched with heavy cream and Parmesan cheese, it’s a perfect easy-to-make vegetarian dish bursting with savory flavors.

Ingredients

Pasta

12 ounces linguine pasta

Sauce

2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
1 shallot, finely chopped
16 ounces mixed mushrooms (cremini, shiitake, or button), sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup dry white wine or vegetable broth
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Extra Parmesan for serving

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Instructions

Cook Pasta: Cook the linguine according to package directions in salted water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Sauté Aromatics: In a large skillet, heat olive oil and butter over medium heat. Add the shallot and garlic and sauté for 1–2 minutes until fragrant.
Cook Mushrooms: Add the sliced mushrooms, salt, pepper, and red pepper flakes if using. Cook for 7–9 minutes, stirring occasionally, until mushrooms are browned and tender.
Deglaze Pan: Pour in the white wine or broth to deglaze the pan, scraping up any browned bits. Let simmer for 2–3 minutes until slightly reduced.
Add Cream: Lower the heat and stir in the heavy cream. Simmer for another 2 minutes.
Incorporate Cheese: Add the Parmesan cheese and stir until melted and smooth.
Toss Pasta: Add the cooked linguine to the skillet and toss to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen.
Garnish and Serve: Top with chopped parsley and extra Parmesan before serving. Serve hot.

Notes

For a dairy-free version, use coconut cream and vegan Parmesan.
Add spinach or peas for extra color and nutrition.
This dish pairs well with a crisp white wine.