Creamy Mushroom Linguine Recipe
Total Time: 30 minutes
- 4 garlic cloves, minced
- 8 ounces baby bella mushrooms, sliced
- 2 tablespoons butter
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 8 ounces fettuccine
- 2½ cups vegetable broth
- ⅓ cup heavy cream
- ¼ cup grated parmesan cheese
Add butter and garlic to a skillet or Dutch oven and sauté over medium heat for about one minute. Add the mushrooms, salt, and pepper, and continue to sauté until the mushrooms have softened and all of their moisture has evaporated from the skillet.
Add the fettuccine and vegetable broth to the skillet and stir to combine. It's okay if the pasta isn’t fully covered by the broth.
Place a lid on the skillet or Dutch oven, increase the heat to medium-high, and bring to a boil. When it reaches a boil, stir the pasta, cover with the lid again, then turn the heat down to medium-low.
Continue to simmer for about 10 minutes, stirring occasionally (remember to cover with the lid), or until the pasta is tender.
Add the heavy cream and stir to combine. Remove from heat, then add the Parmesan and stir until well combined. Season with salt or pepper if desired and enjoy!