Description
Creamy Mushroom Pasta is a rich and flavorful dish that’s perfect for a quick dinner or a comforting homemade meal. With its blend of sautéed mushrooms, garlic, and creamy yogurt, this pasta is easy to prepare and incredibly delicious!
Ingredients
Scale
- 12 ounces linguine or pasta of choice
- 2 Tablespoons olive oil
- 1 shallot finely chopped
- 3 garlic cloves minced
- 2 pounds button mushrooms sliced
- 2 Tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup greek yogurt
- 1/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Fresh parsley chopped (optional)
Instructions
- Cook the linguine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add shallot and cook for 2-3 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add sliced mushrooms and cook for 8-10 minutes, stirring occasionally until golden brown. Season with salt and pepper.
- Sprinkle flour over the mushrooms, stir to coat, and cook for 1-2 minutes to remove raw flour taste.
- Slowly pour in vegetable broth while stirring to avoid lumps. Let simmer for 2-3 minutes until slightly thickened.
- Lower heat and mix in greek yogurt and heavy cream until smooth. Add in parmesan cheese and dried thyme, stirring until cheese melts.
- Combine cooked linguine with the sauce in the skillet, tossing to coat. If sauce is too thick, add a splash of reserved pasta water. Serve warm, garnished with parsley if desired.
Notes
Feel free to use any type of pasta you prefer.
For added flavor, experiment with different herbs or add some spinach.
This dish can be made vegetarian by ensuring the vegetable broth is fully vegetarian.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 40mg