Description

This creamy mushroom pasta is a delightful dish that combines tender linguine with earthy mushrooms, a rich sauce, and irresistible flavors. Perfect for a quick weeknight dinner, it’s both wholesome and satisfying. Enjoy this delicious comfort food that can be prepared in no time!

Ingredients

Scale

12 ounces linguine or pasta of choice, cooked al dente according to package instructions
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)

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Instructions

Cook the linguine in a large pot of boiling salted water until al dente, following the package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the shallot and cook for 2-3 minutes until softened.
Stir in the garlic and cook for 30 seconds, just until fragrant.
Add the mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until they release their moisture and turn golden brown. Season with salt and pepper.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Let it simmer for 2-3 minutes until slightly thickened.
Lower the heat and stir in the greek yogurt and heavy cream. Mix until smooth, then add the parmesan cheese and dried thyme. Stir until the cheese melts.
Add the cooked linguine to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Serve warm, garnished with parsley if desired. Enjoy!

Notes

For a vegetarian option, you can replace the parmesan cheese with a vegan alternative.
Feel free to add your favorite vegetables to the mix, such as spinach or bell peppers.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 5g
Sodium: 800mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 20g
Cholesterol: 55mg