Description
This creamy mushroom pasta combines al dente linguine with a velvety sauce of sautéed mushrooms, garlic, and yogurt for a delightful meal that’s quick and easy to prepare.
Ingredients
Scale
- 12 ounces linguine or pasta of choice
- 2 Tablespoons olive oil
- 1 shallot finely chopped
- 3 garlic cloves minced
- 2 pounds button mushrooms sliced
- 2 Tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup greek yogurt
- 1/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Fresh parsley chopped (optional)
Instructions
- Cook the linguine in boiling salted water according to package instructions until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the chopped shallot and sauté for 2-3 minutes until softened.
- Stir in minced garlic and cook for 30 seconds, or until fragrant.
- Add sliced mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until they're golden brown and their moisture has evaporated. Season with salt and pepper.
- Sprinkle all-purpose flour over the mushrooms and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually pour in vegetable broth while stirring continuously to prevent lumps. Allow it to simmer for 2-3 minutes until it thickens slightly.
- Reduce heat and gently mix in greek yogurt and heavy cream until smooth. Add grated parmesan cheese and dried thyme, stirring until the cheese is melted.
- Toss the cooked linguine with the sauce in the skillet. If the sauce is too thick, add splashes of reserved pasta water to achieve desired consistency. Serve warm, garnished with fresh parsley if using.
Notes
Use any pasta shape you prefer.
For added depth of flavor, consider adding a splash of white wine when cooking the mushrooms.
This dish can be easily reheated for leftovers without losing its creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg