Description
Enjoy the mouthwatering flavors of creamy mushroom pasta, featuring al dente linguine, sautéed mushrooms, and a luscious yogurt and cream sauce. Perfect for quick dinners or comfort food cravings!
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
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (optional)
Instructions
- Cook the linguine in boiling salted water until al dente; drain and set aside.
- Heat olive oil in a skillet over medium heat; add shallot and cook for 2-3 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add sliced mushrooms and cook for 8-10 minutes, stirring occasionally until golden brown; season with salt and pepper.
- Sprinkle flour over mushrooms and stir to coat, cooking for 1-2 minutes to remove raw flour taste.
- Slowly pour in vegetable broth, stirring constantly to prevent lumps, and simmer for 2-3 minutes until thickened.
- Lower the heat, then stir in Greek yogurt and heavy cream until smooth; add parmesan cheese and dried thyme, stirring until cheese melts.
- Toss the cooked linguine in the skillet with the sauce, adding reserved pasta water if needed to adjust thickness; serve warm, garnished with parsley if desired.
Notes
Use any pasta of your choice, such as fettuccine or spaghetti.
For added flavor, consider using wild mushrooms instead of button mushrooms.
Adjust the thickness of the sauce with reserved pasta water according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg