Linguine With Mushrooms Recipe
Linguine with Mushrooms Recipe features tender ribbons of whole wheat pasta tossed in a luscious homemade sauce made with ground walnuts, sundried tomatoes, and milk, complemented by a touch of chili flakes for gentle heat. Baby bella mushrooms are sauteed in olive oil and butter to a golden perfection, releasing their woodsy aroma. Caramelized mushrooms add an earthy depth, while sundried tomatoes ground in milk lend a concentrated sweet and tangy flavor to this dish. Ground walnuts in the sauce base make it nutty, creamy, and slightly smoky. This irresistibly elegant dish is perfect for a cozy weeknight dinner.
Equipment
- Dutch oven or saucepan
Ingredients
For the sauce base:
- ¼ cup sundried tomato
- ½ cup milk
- ½ cup walnut
- 1½ tsp salt
- 1 tsp chili flakes
For the pasta:
- 2 tbsp olive oil extra virgin
- 1 tbsp butter unsalted
- 4 clove garlic
- ½ lb baby bella sliced
- 1 cup milk
- ½ cup pasta water
- ¼ cup Parmesan cheese grated
Instructions
- Prepare the ingredients for the sauce base. Soak the sundried tomatoes in ½ cup of milk for 10 minutes. In a spice grinder, grind the walnuts first and then add the sundried tomatoes soaked in milk, salt and chili flakes and grind them until smooth. Set it aside.
- Prepare the ingredients for the pasta. Cook the linguine al dente per the manufacturer's instructions. Reserve half a cup of cooked pasta water for the sauce.
- Heat olive oil and butter in a Dutch or a saucepan, add the minced garlic and sauté over low heat for 1-2 minutes or until the garlic is lightly browned.
- Add the sliced mushrooms and sauté over medium to high heat for 2-3 minutes or until caramelized.
- Pour in the reserved pasta water, the ground sauce base, and milk. Stir until combined over medium heat.
- Add the cooked linguine and season with oregano.
- Garnish with grated Parmesan cheese and chili flakes.
Notes
- If you are using the dry pack (not the ones soaked in olive oil) of sundried tomatoes, pre-soak them in warm milk or water for 10 minutes to facilitate easy grinding.
- Grind the walnuts first, then add the sundried tomatoes and milk to get a smooth paste for the sauce base.
- Cook the linguine al dente, or at least 2 minutes less than the package instructions, so that the pasta will not become overcooked when you add the sauce and briefly cook again.
- Cooking the pasta in less water will result in a more concentrated pasta water, rich in starch, which helps the sauce adhere to the linguine more effectively in this Linguine With Mushrooms recipe.
- Adjust the amount of milk by adding more milk to make a thinner sauce.
- Do not overcrowd the pan when cooking mushrooms, as they will steam and fail to caramelize properly.
Nutrition
Calories: 220kcalCarbohydrates: 11gProtein: 8gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gCholesterol: 13mgSodium: 826mgPotassium: 580mgFiber: 2gSugar: 7gVitamin A: 332IUVitamin C: 3mgCalcium: 185mgIron: 1mg
