Creamy Mushroom Linguine (Printable)

Tender sautéed mushrooms in a silky cream sauce tossed with perfectly cooked linguine. Elegant, comforting, and ready in just 30 minutes.

# What You Need:

→ Pasta

01 - 14 oz linguine

→ Mushrooms

02 - 14 oz mixed mushrooms, sliced
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil

→ Aromatics

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

→ Sauce

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

→ Garnish

13 - Extra chopped parsley
14 - Shaved Parmesan

# Directions:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
02 - Heat butter and olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook for 6-8 minutes until golden brown and liquid has evaporated.
03 - Stir in minced shallot and garlic. Cook for 1-2 minutes until fragrant and softened, stirring constantly to prevent burning.
04 - Pour in vegetable broth and scrape up any browned bits from the pan bottom. Reduce heat to medium-low.
05 - Add heavy cream, grated Parmesan, black pepper, and a pinch of salt. Simmer gently for 2-3 minutes until sauce coats the back of a spoon.
06 - Add drained linguine to the skillet, tossing to coat thoroughly. Add reserved pasta water as needed to achieve silky consistency.
07 - Stir in chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Plate immediately, garnishing with additional shaved Parmesan and fresh parsley if desired.

# Expert Advice:

01 -
  • The sauce comes together in exactly the time it takes your pasta to cook, which means youre never standing around waiting for one component to catch up with another.
  • Mushrooms create such a meaty, satisfying texture that even my carnivore friends request this dish when they come for dinner.
02 -
  • Dont crowd the mushrooms in the pan or theyll steam instead of sauté, robbing you of that deep caramelized flavor that makes this dish special.
  • The sauce will continue to thicken as it cools, so its better to keep it slightly looser than you think you want it when you take it off the heat.
03 -
  • Reserve more pasta water than you think youll need about a full cup rather than just half because having that starchy liquid on hand is like an insurance policy for your sauce consistency.
  • Let your Parmesan come to room temperature before adding it to the sauce, as cold cheese doesnt melt as smoothly and can create unwanted texture issues.
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