Description
A rich and silky creamy garlic mushroom pasta that is perfect for a quick vegetarian dinner, ready in just 20 minutes.
Ingredients
- 200g linguine
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 250g mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the linguine according to package instructions until al dente. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the sliced mushrooms to the pan and cook for 5-7 minutes until they are golden brown and tender.
- Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Season the sauce with salt and pepper to taste.
- Add the cooked linguine to the pan and toss to coat the pasta evenly with the creamy sauce.
- Serve immediately, garnished with chopped fresh parsley.
Notes
- For a vegan version, substitute heavy cream with coconut cream and use nutritional yeast instead of Parmesan cheese.
- Feel free to add other vegetables like spinach or peas for extra nutrition.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg