Luxurious Linguine with a Creamy Mushroom Sauce

Sometimes it’s nice to have a pasta dish that isn’t packed with meat. I have to admit though, this dish tastes so good it’s a little unbelievable that I got it out of a Vegetarian cookbook! It’s easy to whip up too! So if you’re looking to make your meatless Mondays more fun and luxurious you NEED this recipe!

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Not everyone likes mushrooms. Admittedly I didn’t like them because we often didn’t get fresh ones at my home. I was raised with the ones that came out of a can which was packed with salt and just tasted awful. It wasn’t until I was in my teens and decided to give a fresh one a try that my mind was blown and I instantly started loving and even craving some fresh mushrooms from time to time!

Luxurious Linguine with a Creamy Mushroom Sauce by autumnbecomes.me

2 tablespoons of Olive Oil

12oz of sliced button mushrooms

1-2 cloves of garlic, minced

1/2 teaspoon of dried thyme

1/4 cup of Dry Vermouth, or any other dry white wine

salt and pepper

1 lb. Linguine

1/2 cup Sour cream

a pinch of Cayenne Pepper

2 tablespoons of fresh flat-leaf Italian Parsley

Luxurious Linguine with a Creamy Mushroom Sauce by autumnbecomes.me

1.) Make the sauce: Bring a large pot of water to boil. In a frying pan warm the oil over medium-high heat. Add the mushrooms and saute until they have released most of their liquid, about 5 minutes. Stir in the garlic and thyme and cook, stirring until the mushrooms are golden, 4-5 minutes more. Add the vermouth and cook, stirring until the alcohol has evaporated, about 2 minutes. Season to taste with salt and pepper and remove from the heat.

2.) Cook the Pasta: Meanwhile, add 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about 1/2 cup of the cooking water. Add the pasta to the sauce along with the sour cream and cayenne. Stir to combine. Warm briefly over low heat to blend the flavors. Add as much fo the cooking water as needed to loosen the sauce. Stir in the parsley and serve.

This isn’t as good the next day, to be honest. Spending overnight in the fridge causes the noodles to absorb the sauce. However, after heating it up in a microwave, just add more sour cream to the mix and it should come back to life a little bit more. It will still taste good, just not the same as when it’s cooked fresh.

I hope you really enjoyed this recipe! Please let me know how it went in the comments below! I really appreciate it! I hope this helps you look forward to meatless Mondays a bit and that your family also enjoys it! -Heather Astaneh.

Luxurious Linguine with a Creamy Mushroom Sauce by autumnbecomes.me