Description
This creamy mushroom pasta combines tender cremini mushrooms sautéed with garlic and thyme in a luscious, cheesy sauce made with heavy cream and parmesan. Linguine pasta is cooked al dente and enveloped in this rich, comforting sauce, finished with fresh parsley and optional red pepper flakes for a hint of heat. Perfect for a cozy weeknight dinner, this dish balances earthy mushroom flavors with a silky texture and bright herbaceous notes.
Ingredients
Scale
Pasta
- 8 ounces linguine pasta
Mushrooms and Aromatics
- 16 ounces cremini mushrooms (baby Bella), cleaned and sliced
- 3 to 4 cloves garlic, minced
- 1 teaspoon dried thyme
- Several sprigs fresh thyme (optional)
- 2 tablespoons fresh parsley, roughly chopped
- Fresh parsley, chopped (for garnish)
- ⅛ teaspoon red pepper flakes (optional)
Fats and Liquids
- 4 tablespoons butter
- 1 tablespoon olive oil
- ½ cup milk
- 1 cup heavy whipping cream
Thickening and Cheese
- 1 tablespoon cornstarch
- 1 cup fresh grated parmesan cheese (divided into ¾ cup and ¼ cup)
Seasonings
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine 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 until the mushrooms are tender and browned, about 15 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Add Dried Thyme: Sprinkle the dried thyme over the mushrooms and cook for about one minute more, stirring frequently to release the herb’s aroma.
- Season: Season the mushrooms with salt and pepper, adjusting to taste.
- Make the Sauce Base: In a small bowl, whisk the cornstarch into the ½ cup of milk until smooth. Pour this mixture into the skillet with the mushrooms, stirring continuously until the sauce thickens slightly.
- Add Cream and Cheese: Pour in the heavy whipping cream, then add ¾ cup of the grated parmesan cheese, chopped parsley, red pepper flakes (if using), and fresh thyme sprigs. Reduce the heat to medium-low and stir gently until the cheese melts and the sauce is creamy and smooth. Remove the woody thyme sprigs before serving.
- Combine Pasta and Sauce: Toss the cooked linguine in the skillet with the creamy mushroom sauce until the pasta is well coated.
- Serve: Plate the pasta and garnish with the remaining ¼ cup grated parmesan cheese and fresh chopped parsley for a vibrant finish. Serve immediately while warm.
Notes
- For a gluten-free option, substitute linguine with gluten-free pasta.
- The red pepper flakes add a slight kick but can be omitted for a milder dish.
- Use fresh mushrooms when possible for better texture and flavor.
- Heavy cream can be replaced with half-and-half for a lighter sauce, but the texture will be less rich.
- To save time, cook the mushrooms and garlic in a larger batch and refrigerate the sauce separately for up to 2 days; reheat gently before serving.
