Skip the tomato sauce and whip up this easy creamy pasta recipe with fresh cremini mushrooms, Boursin cheese, cream, and linguine in about 30 minutes.
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
468 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving about 1 cup pasta water.
Step 2
Meanwhile, melt butter in a saucepan over medium heat. Add mushrooms, onion, and garlic; cook until soft, about 5 minutes. Increase heat to medium-high; cook and stir until reaches a simmer. Stir in flour, stirring constantly, until any are lumps smoothed out. Season with salt and black pepper; stirring constantly. Stir in cream, then stir in cheese and nutmeg, stirring constantly. Reduce heat to medium-low; simmer until thickened, stirring every 5 minutes to prevent lumps and sticking. You may need to reduce heat to low and add more butter.
Step 3
Stir in linguine, adding splashes of reserved pasta water until reaches desired sauce consistency.
Ingredients
1 teaspoon salt
1 teaspoon ground black pepper
2 cloves minced garlic
2 cups sliced cremini mushrooms
1 tablespoon all-purpose flour, or more as needed
3 tablespoons unsalted butter, or more as needed
2 1/2 tablespoons spreadable cheese with cracked pepper (such as Boursin)
