Sautéed Mushroom Linguine

Image: Jeff Coulson

This indulgent pasta can be thrown together even on the busiest weeknight. Mushrooms cook faster when spread over a large surface, so choose your largest nonstick skillet. Top with an extra sprinkling of Parmesan, if desired.

  • Portion size 4 servings
  • Credits : Canadian Living: September 2014

Ingredients

  • 340 g linguine
  • 4 teaspoons butter
  • 6 gloves garlic, minced
  • 1 pkg (227 g) cremini mushrooms, thinly sliced
  • 2 cups sliced shiitake mushrooms (about 125 g)
  • 1 teaspoon chopped fresh thyme
  • 1 cup grated parmesan cheese
  • 1/3 cup whipping cream (35%)
  • 2 tablespoons grated lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoon pepper
  • 2 tablespoons chopped fresh parsley

Method

In large pot of boiling lightly salted water, cook pasta according to package directions until al dente. Reserving
1⁄3 cup of the cooking liquid, drain.

Meanwhile, in large nonstick skillet, melt butter over medium-high heat; sauté garlic until fragrant, about
1 minute. Add cremini and shiitake mushrooms and thyme; sauté until just softened, about 3 minutes.

Stir in pasta, reserved cooking liquid, Parmesan cheese, cream, lemon zest, lemon juice and pepper; cook, stirring, until sauce is slightly thickened, about 1 minute. Stir in parsley.

Nutritional facts Per Serving

  • Calories 568
  • Total fat 20g
  • Saturated fat 12g
  • Cholesterol 58mg
  • Sodium 724mg
  • Potassium 525mg
  • Total carbohydrate 72g
  • Fibre 5g
  • Sugars 3g
  • Protein 25g

%RDI

  • Calories 0.0
  • Total fat 0.0
  • Saturated fat 0.0
  • Cholesterol 0.0
  • Sodium 0.0
  • Potassium 0.0
  • Total carbohydrate 0.0
  • Fibre 0.0
  • Sugars 0.0
  • Protein 0.0
  • Vitamin A 14
  • Vitamin C 13
  • Calcium 30
  • Iron 25
  • Folate 95
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Sautéed Mushroom Linguine

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