Creamy Mushroom Linguine Delight (Print View)

Linguine tossed in a light cream sauce with sautéed mushrooms and fresh herbs for a comforting meal.

# Components:

→ Pasta

01 - 14 oz linguine

→ Mushrooms

02 - 14 oz mixed mushrooms (cremini, shiitake, button), 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 (optional)

13 - Extra chopped parsley
14 - More Parmesan, shaved

# Directions:

01 - Bring a large pot of salted water to a boil. Cook linguine until al dente according to package directions. Reserve 1/2 cup pasta water then drain.
02 - Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and sauté 6 to 8 minutes until golden and liquid evaporates.
03 - Add shallot and garlic to mushrooms and cook 1 to 2 minutes, stirring, until fragrant and softened.
04 - Pour in vegetable broth and scrape browned bits from skillet. Lower heat to medium-low.
05 - Stir in heavy cream, Parmesan, black pepper, and salt. Simmer gently for 2 to 3 minutes until sauce thickens slightly.
06 - Add drained linguine to the sauce and toss to coat. Use reserved pasta water to achieve desired sauce consistency.
07 - Stir in chopped parsley, taste, and adjust seasoning as needed.
08 - Plate immediately, garnished with additional Parmesan and parsley if desired.

# Expert Advice:

01 -
  • A restaurant-quality dish that comes together faster than ordering takeout, no fancy techniques required.
  • The cream sauce coats every strand so luxuriously that people always ask if you added truffle oil or something mysterious.
  • Humble mushrooms transform into the star, proving you don't need complicated ingredients to impress.
02 -
  • The pasta water is not a last resort—it's essential magic that transforms thick sauce into something that clings to noodles like it was meant to.
  • Don't rush the mushroom sautéing; they release water first, then reabsorb it as they brown, and that final evaporation is when the flavor concentrates.
  • Let the cream heat through gently; high heat can cause it to break and separate, which is why medium-low is your friend here.
03 -
  • Reserve your pasta water before draining—it's starch-rich and transforms a separated sauce back into something silky and perfect, so always save it.
  • Don't grate Parmesan until you're ready to use it; pre-grated cheese contains anti-caking agents that prevent it from melting as smoothly into the sauce.
  • Taste the sauce before the pasta goes in and adjust seasoning then, because once the noodles are added it's harder to season evenly.
Return