Description
This creamy mushroom pasta recipe features tender cremini mushrooms cooked in a rich, buttery sauce infused with garlic, thyme, and parmesan cheese. Linguine pasta is tossed in a luscious cream sauce thickened with cornstarch and balanced with a hint of fresh parsley and optional red pepper flakes for a subtle kick. Ready in just 35 minutes, it’s an elegant yet simple dish perfect for a comforting weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces linguine pasta
Mushroom Sauce
- 16 ounces cremini mushrooms (baby Bella), gently cleaned and sliced
- 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
- â…› teaspoon red pepper flakes (optional)
- Fresh thyme sprigs (optional)
- Fresh parsley chopped, for garnish
Instructions
- Cook the Pasta: Boil 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 along with the olive oil. Add the sliced cremini mushrooms and minced garlic, cooking until the mushrooms are tender and browned, about 15 minutes.
- Add Thyme and Seasonings: Sprinkle the dried thyme over the mushrooms and continue cooking for another minute while stirring several times to release the herb’s aroma. Season with salt and pepper.
- Thicken the Sauce: In a small bowl, mix the cornstarch into the ½ cup of milk until smooth. Pour this mixture into the skillet and stir 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. Lower the heat to medium-low, stirring until the cheese melts completely and the sauce is creamy. Remove and discard the woody thyme sprigs.
- Toss Pasta with Sauce and Serve: Add the cooked linguine to the skillet and gently toss to coat the pasta evenly with the creamy mushroom sauce. Serve immediately garnished with the remaining ¼ cup parmesan cheese and fresh chopped parsley.
Notes
- Use fresh cremini mushrooms for best texture and flavor.
- Adjust red pepper flakes quantity or omit for no heat.
- For a lighter version, substitute heavy cream with half-and-half but sauce may be less thick.
- Make sure to remove thyme sprigs before serving to avoid woody bites.
- Cast-iron skillet is recommended for even heating and flavor development but a large heavy skillet works too.
