Description
This creamy mushroom pasta recipe features tender cremini mushrooms sautéed in butter and olive oil, combined with garlic, thyme, and a luscious creamy Parmesan sauce. Linguine pasta is boiled to perfection and then tossed in this rich, flavorful sauce, making it an ideal comforting dinner that can be prepared in just 35 minutes.
Ingredients
Scale
Pasta
- 8 ounces linguine pasta
Mushroom Sauce
- 16 ounces cremini mushrooms (baby Bella), cleaned gently and sliced as preferred
- 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: Cook the linguine pasta according to the package instructions until al dente. Drain and set aside.
- Sauté mushrooms and aromatics: In a large cast-iron skillet over medium heat, melt the butter along with the olive oil. Add the sliced mushrooms and minced garlic, cooking and stirring occasionally until the mushrooms are tender and browned, about 15 minutes.
- Add dried thyme: Sprinkle the dried thyme over the mushrooms, stirring well, and cook for about one minute to release the herb’s fragrance.
- Season: Add salt and pepper to taste, mixing evenly with the mushrooms.
- Prepare the thickening mixture: In a small bowl, combine the cornstarch with ½ cup of milk, stirring until smooth. Pour this mixture into the skillet with the mushrooms, stirring continuously until the sauce thickens.
- Add cream and cheese: Pour in the heavy whipping cream, then add ¾ cup of the grated Parmesan cheese along with chopped parsley, red pepper flakes (if using), and fresh thyme sprigs. Lower the heat to medium-low and stir until the cheese fully melts and the sauce becomes creamy. Remove the woody thyme sprigs.
- Toss pasta with sauce: Add the cooked linguine to the skillet and gently toss to coat all the noodles evenly with the creamy mushroom sauce.
- Serve and garnish: Plate the pasta, then garnish with the reserved ¼ cup of grated Parmesan cheese and additional chopped fresh parsley for a fresh finish.
Notes
- You can substitute cremini mushrooms with button or portobello mushrooms based on preference.
- For a lighter version, replace heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Use gluten-free pasta if you want to make this recipe gluten-free.
- Red pepper flakes add a subtle heat; omit for a milder flavor.
- Fresh thyme sprigs are optional but add wonderful aroma; you can also use just dried thyme if preferred.
- Cast-iron skillet is recommended for even heat distribution but any large skillet will work.
