Description
This Garlic Butter Mushroom Linguine is a rich and savory pasta dish featuring tender linguine noodles tossed in a luscious garlic butter sauce with sautéed mushrooms. Perfect for a quick yet indulgent weeknight dinner, this recipe combines the earthy flavors of mushrooms with the aromatic punch of garlic and creamy butter to create a comforting and satisfying meal.
Ingredients
For the Pasta and Sauce
- 8 oz linguine pasta
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup vegetable or chicken broth
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
For the Mushrooms
- 12 oz cremini or white button mushrooms, cleaned and sliced
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 9-11 minutes. Drain the pasta and set aside, reserving about 1/4 cup of the pasta water.
- Sauté the Mushrooms: In a large skillet or frying pan, heat 1 tablespoon of butter and the olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6-8 minutes. Season with a pinch of salt and pepper.
- Prepare Garlic Butter Sauce: Lower the heat to medium, add the remaining 3 tablespoons of butter to the pan with the mushrooms. Once melted, add the minced garlic and sauté for about 1-2 minutes until fragrant, making sure not to burn the garlic.
- Combine Pasta and Sauce: Pour in the broth and stir to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly. Add the cooked linguine to the skillet, tossing everything together to coat the pasta thoroughly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
- Finish and Serve: Remove from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley and serve immediately while hot and flavorful.
Notes
- For a creamier sauce, you can add a splash of heavy cream or milk during step 4.
- Use a mix of mushrooms like shiitake or portobello for a more robust flavor.
- To make it vegan, substitute butter with vegan butter and Parmesan with nutritional yeast.
- Be careful not to overcook the garlic to avoid bitterness.
- Reserve some pasta water to adjust the sauce consistency if it thickens too much.
