Creamy Mushroom Linguine (Printable)

Tender sautéed mushrooms enveloped in silky cream sauce over perfectly cooked linguine. Elegant, comforting, and ready in under 30 minutes.

# What You'll Need:

→ Pasta

01 - 14 oz linguine

→ Mushrooms

02 - 14 oz mixed mushrooms (cremini, shiitake, or button), sliced
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil

→ Aromatics

05 - 2 cloves garlic, minced
06 - 1 small shallot, finely chopped

→ Sauce

07 - 3/4 cup + 1 tbsp heavy cream
08 - 1/4 cup vegetable broth
09 - 1/2 cup grated Parmesan cheese
10 - 1 tbsp chopped fresh parsley
11 - 1/2 tsp freshly ground black pepper
12 - Salt, to taste

→ Garnish

13 - Extra chopped parsley
14 - More Parmesan, shaved

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While pasta cooks, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 6-8 minutes until golden and any liquid has evaporated.
03 - Add shallot and garlic to the pan. Cook for 1-2 minutes, stirring, until fragrant and softened.
04 - Deglaze with vegetable broth, scraping any brown bits from the pan. Reduce heat to medium-low.
05 - Stir in heavy cream, Parmesan, pepper, and a pinch of salt. Simmer gently for 2-3 minutes until slightly thickened.
06 - Add drained linguine to the sauce, tossing to coat. Add reserved pasta water as needed for a silky sauce.
07 - Stir in chopped parsley. Taste and adjust seasoning.
08 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • The sauce comes together while your pasta cooks, so you're actually done before you feel like you've started.
  • Mushrooms become this luxurious, almost meaty thing when they hit the pan, making vegetarian cooking feel genuinely indulgent.
  • It tastes like you spent hours in the kitchen but reads as totally weeknight-friendly.
02 -
  • Don't let those mushrooms crowd the pan or they'll steam instead of sauté, which sounds like nothing but actually changes everything about texture and flavor.
  • The cream sauce will thicken more as it cools, so if it looks slightly loose when you're plating, that's actually right and it'll firm up perfectly in the bowl.
03 -
  • Save your pasta water before you drain because that starchy liquid is what transforms a thick sauce into something silky and luxurious that actually coats the noodles instead of sliding off.
  • Grate your Parmesan fresh if you can, because the pre-shredded stuff has anti-caking agents that prevent it from melting smoothly into the cream and leave you with little grainy bits instead of that creamy texture.
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