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Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
20 mins
Need an easy meal between holidays? This quick pasta recipe from my cookbook Dinner's Ready is just the ticket.
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Ingredients
Kosher salt
- 8 oz.
linguine
- 3 Tbsp.
salted butter
- 4 oz.
cremini mushrooms, thinly sliced
- 4 oz.
portobello mushrooms, thinly sliced
- 4 oz.
white mushrooms, thinly sliced
- 3
garlic cloves, thinly sliced
- 1
shallot, diced
- 1 Tbsp.
cracked black pepper
- 3/4 cup
heavy cream
- 1/4 cup
grated parmesan cheese, plus more for serving
Minced fresh flat-leaf parsley, for serving
Directions
- Step 1Bring a pot of lightly salted water to a boil and add the linguine. Cook it for 2 minutes less than the package directions. Using a glass measuring cup or heatproof pitcher, scoop out 1½ cups of the pasta water, then drain the pasta and set aside.
- Step 2Melt the butter in a large skillet over medium heat. Add the mushrooms, garlic, and shallot and cook, stirring, until the liquid cooks off and the mushrooms are golden, 7 to 8 minutes. Add a pinch of salt and the black pepper (don't worry if it looks like a lot—it is!), stir and cook for another couple of minutes. Pour in the cream, then stir and let the cream boil gently and thicken, about 2 minutes.
- Step 3Reduce the heat to low and add the parmesan and drained pasta. Use tongs to toss the pasta for a minute or two, coating it in the sauce. Pour in some of the reserved pasta water if the sauce gets too thick.
- Step 4Dish up the pasta with plenty of the mushrooms and sprinkle on more parmesan and some parsley.
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