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Linguine with Creamy Mushroom Sauce




Ingredient Checklist

  • 8 ounces whole-wheat linguine pasta

  • 2 tablespoons extra-virgin olive oil

  • 6 cloves garlic, sliced

  • 1 ½ pounds mixed mushrooms, sliced

  • 1 cup diced shallots

  • 1 tablespoon chopped fresh thyme

  • 1 cup dry white wine

  • ½ cup sour cream or crème fraîche

  • ¼ cup grated cheese plus more for garnish

  • 1 tablespoon butter

  • ½ teaspoon salt

  • ¼ teaspoon ground pepper

  • Finely chopped fresh parsley for garnish



Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.

Meanwhile, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes.

Add wine to the pan and cook until it is reduced by about half, about 3 minutes. Stir in the reserved pasta water, sour cream (or crème fraîche), Parmesan, butter, salt and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.

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Serving Size: 

1 1/2 cups

Per Serving:


479 calories; protein 16.5g; carbohydrates 58.9g; dietary fiber 7.4g; sugars 7.6g; fat 18.2g; saturated fat 6.3g; cholesterol 26.1mg; vitamin a iu 750.4IU; vitamin c 9.4mg; folate 84.5mcg; calcium 120.8mg; iron 3.8mg; magnesium 108.7mg; potassium 1025.8mg; sodium 409.2mg.