Ah, yes, the turn of Fall. Where sweaters and boots make their way out of the closet and where we find ourselves eating more pasta. But really, just more Creamy Garlic Mushroom Linguine. This recipe from Pinch of Yum (slightly modified) is the perfect easy meal.
the prep station
When working with quick recipes, it’s always a good idea to plan ahead by prepping all of your ingredients first. Especially when it comes to making a cream sauce.
Now, while you’re prepping all those ingredients, go ahead and boil your water for your noodles. We chose linguine because we’re gluttons for thick pasta. But you can choose any type of pasta that you’d like for this recipe! Once your water is boiling, cook your noodles according to the packaging and set aside. Now it’s time to get started on the piece de resistance, the sauce.
let’s make food!
Saute half the butter and garlic in a pan for one minute, then add in those mushrooms and cook until they’re just soft and glistening.
Okay, your mushrooms are cooked, so let’s set those aside.
Now, onto the roux. Roux is one of those things where, once it’s mastered, it seems like the easiest cooking trick in the world. But before you master it, you think to yourself, “WHY DO I KEEP BURNING THIS FLOUR AND BUTTER, I AM A FAILURE”. You’re not a failure, friend! The key? Medium consistent heat and constant stirring.
Here we have a roux base with butter, garlic, herbes de provence, and flour. Now, after cooking this for about a minute to cook out the “flour” taste, you’re going to slowly (so slowly) add in your liquid of choice. We chose whole milk because it gives the sauce such a lovely creamy texture that will be perfect for our garlic mushroom linguine.
Now that the sauce is done, throw everything else in the pan! Noodles, mushrooms, and your parsley. Stir it all together and dinner is served! So easy, so filling, and so delicious. This garlic mushroom linguine is sure to please and makes a great Meatless Monday meal.
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CREAMY GARLIC MUSHROOM LINGUINE
minced, divided 1/2
herbes de provence
- salt and pepper to taste
more to taste
Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.
Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
Assemble: Toss the sauce, pasta, and mushrooms together. Stir in the parsley just before serving.
Recipe reprinted from Pinch of Yum. Go visit the blog for more great recipes!