Linguine With Mushrooms Recipe
Linguine With Mushrooms Recipe uses two types of mushrooms that are sautéed in a homemade macadamia-sundried tomato sauce. The healthy sauce is made from scratch and emulsified with a combination of both butter and olive oil for a rich and creamy taste. This simple pasta can be customized with other veggies and the kids will love to have it in their lunch boxes for school!
Equipment
- Dutch oven or saucepan
Ingredients
For the sundried tomato-macadamia paste:
- 1 cup whole milk (for grinding)
- 1 cup whole milk for the pasta sauce
- 1 cup sundried tomato in olive oil, drained
- 1 cup macadamia
- 4 clove garlic crushed
- 1¼ tsp salt
For the pasta:
- 1 tbsp butter unsalted
- 2 tbsp olive oil extra virgin
- 1 tsp oregano dried
- ½ lb white button sliced
- ½ lb cremini sliced
- 1 tsp chili flake
- 1 lb linguine
- ¼ cup pasta water
- 1 tbsp Parmesan cheese shavings
- 1 tsp chili olive oil for drizzling
Instructions
- Cook the linguine per package instructions. Grind the macadamia nuts in a coffee/spice grinder and add the sundried tomatoes and milk and grind to a smooth paste.
- Heat a Dutch oven with the butter and extra virgin olive oil. Add the crushed garlic and oregano and sauté for a few seconds. Add the sliced mushrooms. Sauté by stirring occasionally until browned. Add the pasta water, macadamia-sundried tomato paste, chili flakes and the remaining milk and mix together. Cook until the sauce boils and turn off the heat.
- Serve the mushroom sauce over cooked and drained linguine. Garnish with shaved Parmesan cheese and chili flakes. Drizzle some olive oil infused with chili.
Notes
- While you drain the pasta, reserve some of the pasta water for the sauce. This helps with a creamier sauce that will coat the linguine.
Nutrition
Calories: 532kcalCarbohydrates: 53gProtein: 17gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 21gCholesterol: 13mgSodium: 676mgPotassium: 1415mgFiber: 8gSugar: 17gVitamin A: 489IUVitamin C: 11mgCalcium: 211mgIron: 5mg
