Save There was this rainy Tuesday last November when I stood in my kitchen with a basket of mushrooms I&d impulsively bought at the farmers market. Something about the earthy smell made me crave comfort food, but I wanted something that felt elegant enough for a proper dinner. This pasta ended up being exactly what my evening needed—warm, creamy, and surprisingly simple.
I made this for my sister when she was visiting last month, and she actually put down her fork between bites to tell me it was the best pasta she&d had in years. We sat at the counter eating straight from the skillet, talking and laughing, and I realized this recipe had become one of those keeper dishes I&ll make forever.
Ingredients
- 400 g linguine: The thin strands hold onto the cream sauce beautifully, and something about linguine feels more special than spaghetti
- 400 g mixed mushrooms: I love using a combination—cremini for depth, shiitake for that smoky edge, and buttons for their meaty bite
- 2 tbsp butter and 1 tbsp olive oil: The butter adds richness while the oil prevents burning, creating the perfect base for sautéing
- 2 cloves garlic and 1 shallot: This aromatic duo creates such a fragrant foundation that fills your whole kitchen
- 200 ml heavy cream: Just enough to coat everything in luxury without making the dish feel too heavy
- 60 ml vegetable broth: This little trick helps loosen the sauce and adds subtle depth
- 60 g grated Parmesan: Freshly grated makes a huge difference here—it melts into the cream instead of staying grainy
- Fresh parsley, salt, and pepper: The parsley brightens everything, while a good amount of black pepper is essential to cut through the richness
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil and cook the linguine until al dente, reserving that precious 1/2 cup of pasta water before draining
- Sauté the mushrooms until golden:
- Heat the butter and olive oil in a large skillet over medium-high heat, then add the sliced mushrooms and cook for 6-8 minutes until theyre beautifully golden and have released their liquid
- Add the aromatics:
- Throw in the chopped shallot and minced garlic, stirring for just 1-2 minutes until fragrant and softened
- Build your sauce:
- Pour in the vegetable broth and scrape up all those gorgeous brown bits from the bottom of the pan, then reduce the heat and stir in the heavy cream, Parmesan, pepper, and a pinch of salt
- Bring it all together:
- Let the sauce simmer gently for 2-3 minutes until slightly thickened, then add the cooked linguine and toss until everything is coated, adding pasta water as needed for that perfect silky consistency
- Finish and serve:
- Stir in the chopped parsley, taste and adjust your seasoning, then serve immediately with extra Parmesan and parsley on top
Save This dish has become my go-to for dinner parties because it looks impressive but comes together so quickly. Last weekend I served it with a simple green salad and crusty bread, and my friends kept asking when I&d learned to cook like an Italian grandmother.
Making It Your Own
Ive found that adding a splash of white wine when deglazing takes this to another level, especially a crisp Pinot Grigio that you can also serve with dinner. Sometimes I&ll throw in a handful of baby spinach right at the end, just until it wilts, for a pop of color and some extra nutrients.
Perfecting the Texture
The key to that restaurant-quality sauce is not being shy with the black pepper—it needs to cut through all that creamy richness. And if your sauce feels too thick, that reserved pasta water is your secret weapon for bringing it back to silky perfection.
Getting Ahead
You can slice the mushrooms and mince the aromatics up to a day in advance, which makes throwing this together on a weeknight feel almost effortless. Just keep everything refrigerated in separate containers until youre ready to start cooking.
- The sauce waits patiently if you need to answer the door or grab another wine glass
- Linguine reheats surprisingly well with a tiny splash of cream or pasta water
- This pasta actually tastes even better as leftovers the next day
Save Theres something so satisfying about a recipe that delivers such comfort without demanding hours in the kitchen. I hope this becomes one of those dinners you turn to again and again.
Questions & Answers
- → What type of mushrooms work best?
Mixed mushrooms including cremini, shiitake, or button mushrooms create excellent flavor depth. You can use all one variety or combine different types for a more complex taste profile.
- → Can I make this dish lighter?
Substitute half-and-half for the heavy cream to reduce calories while maintaining creaminess. You can also increase the vegetable broth ratio slightly.
- → Why reserve pasta water?
The starchy pasta water helps emulsify the sauce, creating a silky texture that clings perfectly to the linguine. Add it gradually until you reach your desired consistency.
- → How do I prevent the sauce from separating?
Keep heat at medium-low when adding cream and avoid boiling. Stir gently and continuously. The pasta water also helps stabilize the emulsion.
- → What wine pairs well?
A crisp Pinot Grigio or Chardonnay complements the creamy sauce beautifully. The wine's acidity cuts through the richness while enhancing the mushroom flavors.
- → Can I add vegetables?
Baby spinach or peas make excellent additions. Add spinach during the last minute of cooking so it wilts slightly, or stir in frozen peas with the cream sauce.