A creamy pasta dish featuring linguine, sautéed mushrooms, garlic, and Parmesan, all tossed in a rich cream sauce and topped with fresh parsley. Perfect for a quick, flavorful meal!
8 oz (225 g) mushrooms, sliced (cremini or button work well)
1 cup heavy cream
3 cloves garlic, minced
½ cup Parmesan cheese, grated
Salt and pepper to taste
Fresh parsley for garnish, chopped
Step-by-Step Instructions
1 Step
Cook the pasta: In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
2 Step
Cook the mushrooms: In a large skillet over medium heat, add a splash of olive oil. Add the sliced mushrooms and cook until golden brown and tender, about 5 minutes.
3 Step
Add garlic: Add the minced garlic to the mushrooms and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
4 Step
Make the sauce: Lower the heat to medium-low. Pour in the heavy cream and let it simmer gently for 2-3 minutes until it thickens slightly.
5 Step
Add Parmesan: Stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
6 Step
Combine pasta and sauce: Add the cooked pasta to the skillet with the sauce, tossing to coat. If the sauce is too thick, use the reserved pasta water to loosen it until you reach the desired consistency.
7 Step
Garnish and serve: Sprinkle with fresh parsley and serve hot.