Creamy Linguine Pasta with Mushrooms and Wine

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by Nancy

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This creamy linguine pasta with mushrooms is meatless, light, and an easy dinner to make any day of the week.

Mushrooms and Linguine Pasta in bowl

Light and creamy linguine pasta is delicious on its own.

But when mushrooms sautéed in wine, garlic, butter and thyme are added, it’s even better.

The flavors and textures in this pasta dish taste wonderful together.

And although this recipe is meatless, you would hardly know it because the mushrooms add such a light heartiness to the dish.

About this Recipe

This recipe is made with sautéed mushrooms, linguine pasta and an easy homemade cream sauce.

Sautéed Mushrooms

Sliced mushrooms are sautéed with onions, garlic, white wine, butter and thyme.

Although fresh thyme is used in this recipe, if preferred dried thyme can be used instead.

A good choice for wine when cooking the mushrooms is a dry, crisp white wine such as Pinot Grigio, Sauvignon Blanc or Chardonnay (unoaked).

Linguine Pasta

Once the pasta is cooked al-dente (firm but not hard), it’s removed from the pot and set aside for a moment until it’s added to the cream sauce.

Easy Homemade Cream Sauce

The cream sauce is made with butter, half-and-half and grated Parmesan cheese.

I use half-and-half rather than heavy cream so the dish is on the lighter side.

Half-and-half has less fat than heavy cream because it’s made with equal parts of whole milk and cream.

Serving Suggestions

Serve this creamy pasta and mushrooms by itself, with garlic bread, and/or a salad.

Below are some links to easy garlic bread recipes that you may like (just after the step-by-step instructions and pictures).

Let’s check out the ingredients.

Mushrooms – White mushrooms, onion, olive oil, garlic, white wine (a dry crisp white wine such as Pinot Grigio, Sauvignon Blanc or Chardonnay), butter, crushed red pepper flakes, fresh thyme (or dried thyme), salt and pepper

Pasta and Cream Sauce – Linguine pasta, butter, half-and-half, grated Parmesan cheese, salt, pepper, fresh parsley

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Mushrooms:

Heat a large skillet on medium heat.

Add olive oil and chopped onions.

Stir.

Add sliced mushrooms to the pan and top them with drizzles of olive oil.

Stir the mushrooms as they cook for about 2 minutes.

To the pan, add minced garlic and stir.

Continue to stir the mushrooms as they cook until the liquid in the pan (from the mushrooms) reduces (about 2 minutes).

Turn the heat off and add white wine to the pan.

Then turn the heat back on and stir as the wine reduces.

To the pan, add salt…

…pepper…

…butter…

…thyme and…

…crushed red pepper flakes.

Stir.

Once the wine reduces, transfer the mushrooms to a bowl and set aside.

TIP – The skillet used to cook the mushrooms can also be used to make the cream sauce.

FOR THE PASTA:

In a medium-size pot…

…bring water to a boil.

To the pot, add salt and linguine pasta.

Cook until the pasta is al-dente (firm but not hard) (about 4 minutes or according to package instructions).

Using tongs, transfer the cooked (al-dente) pasta from the pot into a large bowl and set aside.

TIP – Don’t rinse the pasta. Rinsing removes the starch on the pasta. The starch on the pasta is what helps the sauce stick to the pasta.

TIP – Reserve 1/2 cup of the pasta water from the pot that the linguine was cooked in. Some of this pasta water may be used when making the creamy pasta.

FOR THE CREAM SAUCE:

The skillet used to cook the mushrooms can also be used to make the cream sauce.

Heat a large skillet on low to medium heat, add butter and stir.

When the butter melts, slowly add half-and-half to the pan and stir.

Then add grated Parmesan cheese and…

…stir.

FOR THE CREAMY PASTA:

To the pan, add the cooked (al-dente) linquine and…

…1/4 cup of pasta water.

Gently stir together to coat the pasta with the cream sauce.

TIP – If the sauce is too thick, add a little more pasta water to the pan for the desired consistency.

CREAMY PASTA WITH MUSHROOMS:

To the pan, add the cooked mushroom mixture, additional grated Parmesan cheese and chopped parsley.

Gently stir together.

SERVE:

This dish is best when served right away while its warm.

Serve with a salad and, or garlic bread…

…here are some garlic bread recipes you may like…”Easy Homemade Garlic Bread“, “Easy Italian Seasoned Garlic Bread” and “Cream Cheese Garlic Bread”.

Thank you so much for stopping by CCC!

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