Pin it The first time I made this pasta, I was shocked something so simple could taste so luxurious. I had half a container of mushrooms languishing in the fridge and a random craving for cream sauce. Now it is my go-to when I need comfort food but still want to feel somewhat elegant.
I served this to my sister last winter when she was feeling overwhelmed. She took one bite, closed her eyes, and said it was exactly what she needed. Sometimes food really is love.
Ingredients
- 400 g (14 oz) linguine: This shape holds the creamy sauce beautifully and has just the right amount of surface area
- 400 g (14 oz) mixed mushrooms: Cremini, shiitake, or button mushrooms all work, but mixing varieties creates more depth
- 2 tbsp unsalted butter: Butter gives the mushrooms that golden, nutty flavor you cannot get from oil alone
- 1 tbsp olive oil: Prevents the butter from burning while still delivering richness
- 2 cloves garlic, minced: Fresh garlic is nonnegotiable here, it becomes the backbone of the sauce
- 1 small shallot, finely chopped: Shallots have a gentle sweetness that plays so well with the earthy mushrooms
- 200 ml (3/4 cup + 1 tbsp) heavy cream: This creates that velvety restaurant quality texture
- 60 ml (1/4 cup) vegetable broth: Helps deglaze the pan and adds a savory foundation
- 60 g (1/2 cup) grated Parmesan cheese: Freshly grated makes a huge difference in meltability and flavor
- 1 tbsp chopped fresh parsley: Brightens everything up and adds a pop of color
- 1/2 tsp freshly ground black pepper: Freshly cracked pepper brings a gentle warmth
- Salt, to taste: Season as you go, mushrooms need salt to really shine
Instructions
- Get your water going:
- Bring a large pot of salted water to a boil, then cook the linguine until al dente, reserving 1/2 cup pasta water before draining.
- Sauté the mushrooms:
- Heat butter and olive oil in a large skillet over medium-high heat, add mushrooms, and sauté for 6-8 minutes until golden and liquid has evaporated.
- Add aromatics:
- Stir in shallot and garlic, cooking for 1-2 minutes until fragrant and softened, being careful not to burn the garlic.
- Deglaze the pan:
- Pour in vegetable broth and scrape up any brown bits from the bottom of the pan, then reduce heat to medium-low.
- Build the sauce:
- Stir in heavy cream, Parmesan, pepper, and a pinch of salt, simmering gently for 2-3 minutes until slightly thickened.
- Bring it together:
- Add drained linguine to the sauce, tossing to coat, and add reserved pasta water as needed for a silky consistency.
- Finish with herbs:
- Stir in chopped parsley, taste everything, and adjust seasoning if needed.
- Plate it up:
- Serve immediately with extra Parmesan and parsley if you are feeling fancy.
Pin it This recipe became a household staple during a particularly rainy spring when we were all craving comfort. Even my mushroom-skeptical partner asked for seconds.
Making It Your Own
A splash of white wine when deglazing adds brightness and complexity. I also love tossing in baby spinach at the very end for color and nutrition, it wilts beautifully in the hot sauce.
Serving Suggestions
A crisp Pinot Grigio or Chardonnay cuts through the richness perfectly. A simple green salad with a vinaigrette helps balance the dish too.
Timing Everything Right
Start boiling water before you begin sautéing the mushrooms so everything finishes around the same time. I also measure all my sauce ingredients beforehand because the mushroom step goes faster than you expect.
- Keep the cream moving in the pan so it does not break
- Grate your own cheese for the smoothest sauce
- Reserve more pasta water than you think you will need
Pin it This pasta has saved so many weeknight dinners when I wanted something comforting but still special.
Recipe FAQs
- → What type of mushrooms work best?
Mixed mushrooms like cremini, shiitake, and button mushrooms create wonderful depth of flavor. Cremini offer earthiness, shiitake add umami richness, while button mushrooms provide a mild, versatile base. Use whatever fresh mushrooms are available or your personal favorite.
- → Can I make the sauce lighter?
Absolutely. Substitute half-and-half for the heavy cream to reduce richness while maintaining a silky texture. You can also use more vegetable broth and less cream, or try adding a splash of pasta water to create natural emulsification without additional dairy.
- → How do I prevent the cream sauce from separating?
Keep the heat at medium-low or low when adding the cream. High heat can cause dairy to separate. Also, avoid boiling vigorously once cream is added—gentle simmering is key. The pasta water helps stabilize and emulsify the sauce for a silky consistency.
- → What can I add for extra protein?
While the Parmesan provides some protein, you can add sautéed chicken strips, pan-seared shrimp, or even crispy pancetta if you eat meat. For vegetarian protein, stir in white beans, toasted pine nuts, or serve with a side of grilled tofu.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when cold—reheat gently with a splash of pasta water or cream to restore silkiness. Note that pasta continues to absorb sauce, so leftovers may have less liquid than freshly served.
- → Can I use different pasta shapes?
While linguine's flat shape holds sauce beautifully, fettuccine, tagliatelle, or pappardelle work equally well. For something different, try penne or fusilli—their crevices catch the creamy mushroom sauce wonderfully. Adjust cooking time based on pasta shape.