Creamy Mushroom Herb Pasta with Metrics
Creamy Mushroom Herb Pasta with Metrics
ingredients
- 280 grams linguine
- 450 grams cremini mushrooms, sliced
- 3 garlic cloves, minced
- 30 grams butter
- 30 ml olive oil
- 240 ml vegetable broth
- 240 ml heavy cream
- 5 grams dried thyme
- 5 grams dried parsley
- Salt and pepper, to taste
- Grated Parmesan cheese, for garnish
steps
- 1.
Cook the linguine according to package instructions until al dente. Drain and set aside.
- 2.
In a large skillet, melt the butter and olive oil over medium heat. Add the sliced mushrooms and sauté until they release their moisture and become golden brown.
- 3.
Add the minced garlic, dried thyme, and dried parsley to the skillet. Stir and cook for an additional minute.
- 4.
Pour in the vegetable broth and bring to a simmer. Let it cook for about 5 minutes until the broth is reduced by half.
- 5.
Lower the heat and stir in the heavy cream. Season with salt and pepper to taste. Cook for 2-3 minutes until the sauce slightly thickens.
- 6.
Add the cooked linguine to the skillet and toss until the pasta is evenly coated with the creamy mushroom sauce.
- 7.
Serve the creamy mushroom pasta hot, garnished with grated Parmesan cheese.