Linguine with Creamy Mushroom Sauce || Gracefult Kitchen

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Linguine with Creamy Mushroom Sauce

Noodles

The creamy mushroom linguine is ready in 40 minutes, so it's quick enough for an easy weeknight recipe but feels fancy enough for entertaining.

Ingredients

8 ounces whole-wheat linguine pasta
2 tablespoons extra-virgin olive oil
6 cloves garlic, sliced
1½ pounds mixed mushrooms, sliced
1 cup diced shallots
1 tablespoon chopped fresh thyme
1 cup dry white wine
½ cup sour cream or crème fraîche
¼ cup grated Parmesan cheese plus more for garnish
1 tablespoon butter
½ teaspoon salt
¼ teaspoon ground pepper
Finely chopped fresh parsley for garnish

Description

Bring a large pot of water to a boil over high heat. Cook 8 ounces pasta according to package directions. Reserve ½ cup of the pasta water, then drain the pasta.
Meanwhile, heat 2 tablespoons oil and 6 cloves garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add 1½ pounds mushrooms, 1 cup shallots and 1 tablespoon thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes.
Add 1 cup wine to the pan and cook until it is reduced by about half, about 3 minutes. Stir in the reserved pasta water, ½ cup sour cream (or crème fraîche), ¼ cup Parmesan, 1 tablespoon butter, ½ teaspoon salt and ¼ teaspoon pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.