Description
Delight in the rich and creamy flavors of this Mushroom Pasta. With simple prep and fresh ingredients, it makes for an easy weeknight dinner that everyone will love.
Ingredients
Scale
- 12 ounces linguine or pasta of choice, cooked al dente
- 2 Tablespoons olive oil
- 1 shallot finely chopped
- 3 garlic cloves minced
- 2 pounds button mushrooms sliced
- 2 Tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup greek yogurt
- 1/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Fresh parsley chopped (optional)
Instructions
- Cook the linguine in a large pot of boiling salted water until al dente, following the package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the shallot and cook for 2-3 minutes until softened.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the sliced mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until golden brown and moisture is released. Season with salt and pepper.
- Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly pour in the vegetable broth, stirring constantly to avoid lumps, and simmer for 2-3 minutes until slightly thickened.
- Lower the heat and stir in the greek yogurt and heavy cream until smooth. Then add the parmesan cheese and dried thyme, stirring until the cheese melts.
- Add the cooked linguine to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it. Serve warm, garnished with parsley if desired.
Notes
Feel free to swap in your favorite pasta shape for a different texture.
For a richer flavor, try incorporating additional herbs like basil or oregano.
If you’re looking for a vegetarian option, this dish is naturally meat-free.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg