Linguine With Creamy Mushroom Sauce
Recipe: #33532
October 13, 2019
Categories: Side Dishes, Linguine, Garlic, Mushrooms, Italian, No Eggs Vegetarian, Wine, Kosher Dairy, more
"This is out of the October 2019 Eating Well magazine...here's an excuse to buy wild mushrooms, available at many grocery stores these days...or if you prefer white buttons, those will work well too..."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (352.5 g)
- Calories 415.5
- Total Fat - 16.2 g
- Saturated Fat - 6.3 g
- Cholesterol - 21.7 mg
- Sodium - 2197 mg
- Total Carbohydrate - 58.1 g
- Dietary Fiber - 13 g
- Sugars - 7.5 g
- Protein - 9 g
- Calcium - 249.8 mg
- Iron - 1.3 mg
- Vitamin C - 25.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.
Step 2
Meanwhile, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes. Add wine to the pan and cook until it is reduced by about half, about 3 minutes. Stir in the reserved pasta water, sour cream (or creme fraiche), Parmesan, butter, salt and pepper. Add the pasta and toss to coat.
Step 3
Serve topped with more Parmesan and parsley, if desired.
Tips
No special items needed.
1 Reviews
You'll Also Love
