Description
This creamy mushroom pasta is a rich and comforting dish featuring tender cremini mushrooms cooked in a garlic butter sauce with thyme, then combined with a luscious cream and parmesan cheese sauce. Linguine pasta is boiled and tossed in this flavorful sauce, garnished with fresh parsley and an optional hint of red pepper flakes for a mild kick. Perfect for a cozy dinner, it balances earthy mushrooms with creamy textures and aromatic herbs.
Ingredients
Scale
Pasta
- 8 ounces linguine pasta
Mushroom Sauce
- 16 ounces cremini mushrooms (baby Bella), cleaned gently with a damp paper towel and sliced to preference
- 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 (¾ cup and ¼ cup)
- 2 tablespoons fresh parsley, roughly chopped
- ⅛ teaspoon red pepper flakes (optional)
- Fresh thyme sprigs (several, optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil and cook the linguine pasta according to the package instructions until al dente. Drain and set aside.
- Sauté Mushrooms and Garlic: In a large cast-iron skillet over medium heat, melt the butter with the olive oil. Add the sliced mushrooms and minced garlic, cooking for about 15 minutes until the mushrooms are tender and browned.
- Add Thyme: Sprinkle the dried thyme over the mushrooms and stir occasionally for about one minute to release the herb’s aroma.
- Season: Sprinkle salt and pepper over the mushroom mixture and stir well to combine.
- Make Slurry and Thicken Sauce: In a small bowl, stir the cornstarch into the ½ cup of milk until smooth. Pour this mixture into the skillet with the mushrooms and stir continuously until the sauce thickens, about 1-2 minutes.
- Add Cream and Cheese: Pour in the heavy whipping cream and add ¾ cup of grated parmesan cheese, chopped fresh parsley, red pepper flakes (if using), and fresh thyme sprigs. Reduce the heat to medium-low and stir until the cheese melts and the sauce is creamy.
- Remove Thyme Sprigs: Pick out and discard the woody thyme sprigs from the sauce.
- Toss Pasta: Add the cooked linguine to the skillet and gently toss to coat the pasta in the creamy mushroom sauce evenly.
- Serve: Plate the pasta and garnish with the remaining ¼ cup of grated parmesan cheese and chopped fresh parsley for a fresh, flavorful finish.
Notes
- Make sure to clean mushrooms gently with a damp paper towel to avoid waterlogging.
- Slicing mushrooms uniformly ensures they cook evenly.
- The optional red pepper flakes add a subtle heat but can be omitted for a milder flavor.
- Fresh thyme sprigs are removed after cooking to avoid a woody texture.
- For a lighter version, substitute heavy cream with half-and-half and reduce butter slightly.
- Reserve a small amount of pasta water to adjust sauce consistency if needed.
- This dish is best served immediately for optimal texture and flavor.
