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Home Β» Recipes Β» Dinner Recipes Β» Garlic mushroom linguine

Garlic mushroom linguine

February 2, 2011 by Alida Ryder 19 Comments

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This garlic mushroom linguine is easy and delicious. Simple and flavorful without any fuss and perfect as a vegetarian main dish.

Linguini with Garlic & Mushrooms

Sometimes, all I need is a bowl of comforting pasta. I don’t even care what sauce/flavorings I have on it. I just want perfectly cooked pasta. Even something as simple as garlic-butter would be perfect. But alas, my family expect more of me than just garlic-butter spaghetti. So I have to compromise and give them something slightly more substantial but I still need it to be easy-peasy and no-fuss.

We try to eat vegetarian meals a few times a week and a simple pasta like this garlic mushroom linguine is a great way to make it easier to eat less meat. Not only is it good for the environment, it also cuts your food budget down.

Even though I absolutely adore cooking, there are just nights when I can’t stand being in the kitchen. It’s too hot, I’m not feeling it and all I want to do is lie on the couch and watch The Office. Pasta is perfect for nights like that because, it’s so easy to rustle a sauce together that cooks in the same time as the pasta does. You could make a simple garlic butter sauce and emulsify it with the pasta cooking water or add some cream to create a velvety sauce. It’s really probably the easiest thing I’ve ever cooked and my family all loved it.

How to make garlic mushroom linguine

Bring a large pot of salted water to a boil then add the linguine. While the pasta cooks, saute sliced mushrooms and leeks in a large pan or skillet until golden brown. Add the garlic and oregano and saute for another 30 seconds before adding the cream. Allow to simmer for 5 minutes. Season with lemon, salt and pepper then remove from the heat. Drain the linguine and reserve 1 cup of water. Toss the pasta with the sauce and add a few tablespoons of pasta cooking water. Serve topped with grated Parmesan.

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Garlic mushroom linguine

Garlic mushroom linguine

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Course: Dinner
Cuisine: American
Keyword: Easy pasta recipe, linguine recipe, mushroom linguine
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 417kcal
Author: Alida Ryder

Ingredients

  • 500 g Linguini
  • 500 g (+- 1lb) mushrooms sliced
  • 2 leeks finely chopped
  • 4 garlic cloves thinly sliced
  • 2 tsp oregano
  • 1/2 cup heavy or whipping cream
  • juice of Β½ lemon
  • salt & pepper to taste
  • fresh oregano to serve optional
  • Parmesan for serving

Instructions

  • Bring a large pot of salted water to the boil and add the linguine. Cook for +- 10 minutes until al dente.
  • Meanwhile, in a large sauce pan, fry the mushrooms and leeks until all the liquid from the mushrooms have evaporated and the mushrooms have started to brown (+- 5-7 minutes). Add the garlic and oregano and fry for another minute.
  • Add the cream and lemon juice and season to taste.
  • Drain the linguine, reserve 1 cup of water and add to the sauce. Add a few tablespoons of the pasta cooking water and toss to coat the linguine in the sauce. Serve with extra cracked black pepper and a few oregano leaves.

Nutrition

Calories: 417kcal | Carbohydrates: 70g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 23mg | Potassium: 527mg | Fiber: 4g | Sugar: 5g | Vitamin A: 786IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 2mg
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Filed Under: Dinner Recipes, Lunch, Pasta, Vegetarian Tagged With: Garlic, how to cook pasta, linguine, Mushrooms, Pasta, pasta recipes

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Reader Interactions

Comments

  1. BBakeca

    October 16, 2013 at 8:38 AM

    Great recipe! Can’t wait to try it!

    Reply
  2. Annette

    August 25, 2012 at 8:07 PM

    Just made this for a Saturday lunch, left out cream and added a little corn, no leeks so used red onion and a little less lemon juice than indicated. My hubby ate the entire thing, so easy and totally interchangeable with other veggies. Also, at the end added a little red pepper just to spice up my metabolism. This will become a top ten recipe in my house!

    Reply
  3. Mika

    August 23, 2011 at 6:32 AM

    I made this for dinner tonight. IT WAS SOOO SIMPLE AND DELICIOUS. I didn’t have leeks, so instead I used green onions and basil leaves. I also added Parmesan cheese.
    This was so simple. This recipes reminds of several fancy dishes you could order at a restaurant. I will definitely be making this again!

    Reply
    • Ally_R

      August 24, 2011 at 8:19 AM

      Mika, I’m so glad you enjoyed it! πŸ™‚

      Reply
  4. Heather

    May 22, 2011 at 2:50 PM

    excellent flavour of the portebellini mushrooms. However in following the order I found the leeks took less time to cook than the mushrooms and became mushy. Also there was very little sauce in the end for the pasta. I would recommend adding more cream and butter to make it a more creamy consistency.

    Reply
    • Ally_R

      May 23, 2011 at 7:39 AM

      Heather, you’ll see in the photo that the pasta isn’t heavily coated with sauce, which was intentional. I am the type of person who really loves a lot of sauce on my pasta but sometimes I like it *just* coated so that the pasta is lighter but still flavourful. Glad you tried the recipe and liked it.

      Reply
  5. tobi

    May 4, 2011 at 5:44 AM

    i’m not vegetarian but i am a poor college student and I don’t like buying meat!
    so a delicious bowl of pasta fixes that. thanks!

    Reply
    • Ally_R

      May 4, 2011 at 2:00 PM

      Tobi: I think mushrooms are such a fantastic substitute for mushrooms and the fact that they are cheaper than meat is such a bonus! πŸ™‚

      Reply
  6. Vegolicious

    February 3, 2011 at 1:10 PM

    Such a small list of ingredients for a delicious looking dish. I love garlic mushrooms.

    I’d love for your to submit them to Vegolicious, a vegetarian food photo gallery where readers can browse beautiful photos to discover new recipes and wonderful blogs. If you would like to share this recipe with our readers please submit a photo along with a link to this post.

    Reply
    • Ally_R

      February 7, 2011 at 8:32 AM

      Vegolicious : My favourite recipes are ones with very few ingredients. Thanx for the tip! πŸ™‚

      Reply
  7. Leigh

    February 3, 2011 at 11:25 AM

    You could probably very very very easily add chicken to this meal I bet, if you wanted it meaty. It sounds delish and definately on my “recipes to try” list πŸ™‚

    Reply
    • Ally_R

      February 3, 2011 at 12:24 PM

      Leigh, you could also add bacon but I really like the simplicity of having no meat in this. It also makes it a lot easier to cook.

      Reply
  8. Kate

    February 3, 2011 at 2:33 AM

    This sounds like delicious, but like Alex, I’m wondering what fat you’ve used for the shrooms and leeks. Butter? Olive oil? It’s not as if we can’t wing it on our own of course, but curious minds need to know. I think either would be tasty.

    Reply
    • Ally_R

      February 3, 2011 at 7:41 AM

      Alex and Kate : I used a regular Canola oil to fry my mushrooms. I really like that it has an unobtrusive flavor. If I wasn’t trying to watch my weight, I would fry them in butter though. πŸ™‚

      Reply
  9. Myra Good

    February 2, 2011 at 11:17 PM

    I cannot tell you how wonderful your recipes for mushrooms are. My husband and I have been shopping for all different kinds of mushrooms. We eat them almost every day either in a salad or just fried in butter on the side. They are so good for you and I thank you for the easy recipes that you send to my inbox. Thanks so much…..

    Reply
  10. Mushrooms Canada

    February 2, 2011 at 6:06 PM

    Mushrooms are the perfect ingredient for vegetarian meals… my meatless monday’s always include mushrooms…. I find they fill you up and leave you satisfied like meat does. I love how simple this recipe is… in fact, it uses ingredients that I often have on hand. Thanks for sharing!
    – Brittany

    Reply
  11. Alex

    February 2, 2011 at 5:18 PM

    What sort of oil did you fry the mushrooms and leeks in?

    Reply
  12. Robyn

    February 2, 2011 at 4:03 PM

    It looks so good and so easy! I agree on the Meatless thing, I’m not vegetarian and I love meat, but a veggie meal is so light and yet so satisfying. Thanks for the inspiration! Beautiful pics btw!

    Reply
  13. Adele

    February 2, 2011 at 9:22 AM

    I’m sorry to say that I am one of those “chicken is a veg” people. My husband always likes to say that he could very easily be vegetarian, but when I tried to introduce vegie dishes to our menu 4 times a week he complained! I was very surprised. Sometimes you just can’t win with these men…

    Reply

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