Description

This creamy mushroom pasta is a delightful blend of flavors, featuring al dente linguine, fresh mushrooms, and a rich sauce. Perfect for a quick and comforting dinner, it brings together simple ingredients for an irresistible meal that anyone can make at home.

Ingredients

Scale

12 ounces linguine
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)

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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 mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until they release their moisture and turn golden brown. 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. Let it simmer for 2-3 minutes until slightly thickened.
Lower the heat and stir in the greek yogurt and heavy cream. Mix until smooth, then add the parmesan cheese and dried thyme. Stir 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 the reserved pasta water to loosen it. Serve warm, garnished with parsley if desired.

Notes

For added flavor, use a mix of mushrooms such as cremini or shiitake.
Feel free to substitute heavy cream with additional yogurt for a lighter version.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 4g
Sodium: 540mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 3g
Protein: 20g
Cholesterol: 60mg