This creamy pasta with cremini mushrooms is a tasty change from tomato or pesto sauce; on the table in about half an hour!
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 to thin out sauce later if necessary.
Step 2
Meanwhile, heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic in the hot butter until soft, about 5 minutes. Bring to a simmer over medium-high heat while stirring. Add flour, stirring constantly, to smooth out any lumps. Season with salt and pepper and continue to stir. Stir in cream; add cheese and nutmeg. Keep stirring; turn heat down to medium-low. Let simmer until thickened, stirring every 5 minutes to prevent lumps and sticking; you may need to turn heat down to low and add more butter.
Step 3
Mix in the cooked pasta and add splashes of reserved pasta water as needed to reach desired sauce consistency.
Ingredients
1 teaspoon salt
1 teaspoon ground black pepper
½ cup diced onion
¾ cup heavy cream
2 cloves minced garlic
2 cups sliced cremini mushrooms
½ teaspoon ground nutmeg, or to taste
1 tablespoon all-purpose flour, or more as needed
½ (16 ounce) package linguine pasta
3 tablespoons unsalted butter, or more as needed
2 1/2 tablespoons spreadable cheese with cracked pepper (such as Boursin)
