Creamy Mushroom Linguine (Printable)

Sautéed mushrooms in a light cream sauce tossed with linguine. Elegant, comforting, and ready in under 30 minutes.

# What You’ll Need:

→ Pasta

01 - 14 oz linguine

→ Mushrooms

02 - 14 oz mixed mushrooms (cremini, shiitake, or button), sliced
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil

→ Aromatics

05 - 2 cloves garlic, minced
06 - 1 small shallot, finely chopped

→ Sauce

07 - 3/4 cup plus 1 tablespoon heavy cream
08 - 1/4 cup vegetable broth
09 - 1/2 cup grated Parmesan cheese
10 - 1 tablespoon chopped fresh parsley
11 - 1/2 teaspoon freshly ground black pepper
12 - Salt to taste

→ Garnish

13 - Extra chopped parsley
14 - Shaved Parmesan cheese

# Directions:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While pasta cooks, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 6-8 minutes until golden and any liquid has evaporated.
03 - Add shallot and garlic to the pan. Cook for 1-2 minutes, stirring, until fragrant and softened.
04 - Deglaze with vegetable broth, scraping any brown bits from the pan. Reduce heat to medium-low.
05 - Stir in heavy cream, Parmesan, pepper, and a pinch of salt. Simmer gently for 2-3 minutes until slightly thickened.
06 - Add drained linguine to the sauce, tossing to coat. Add reserved pasta water as needed to achieve a silky sauce consistency.
07 - Stir in chopped parsley. Taste and adjust seasoning as needed.
08 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Hints:

01 -
  • It tastes like something from a cozy Italian trattoria but uses ingredients you probably already have.
  • The mushrooms get deeply golden and almost meaty, making this surprisingly satisfying even without any protein.
  • You can have it on the table in the time it takes to stream two episodes of anything.
  • The sauce clings to every strand of pasta without feeling heavy or overly rich.
02 -
  • Do not skip reserving the pasta water, it has starch that helps the sauce cling and creates that restaurant quality silky texture.
  • Let the mushrooms cook without stirring them constantly, they need contact with the hot pan to caramelize instead of steaming in their own moisture.
  • If the sauce looks too thick, add pasta water a little at a time, it loosens everything without diluting the flavor.
03 -
  • Use a mix of mushroom varieties for more complex flavor, each type brings its own texture and earthiness.
  • Grate your own Parmesan instead of using pre grated, it melts smoother and tastes sharper.
  • If you want a little heat, add a pinch of red pepper flakes when you cook the garlic.
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