This garlic mushroom linguine is easy and delicious. Simple and flavorful without any fuss and perfect as a vegetarian main dish.
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.
Easy pasta recipes
Garlic mushroom linguine
- 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 ½ lemon
- salt & pepper to taste
- fresh oregano to serve optional
- Parmesan for serving
- 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.