The creamy mushroom linguine is ready in 40 minutes, so it's quick enough for an easy weeknight recipe but feels fancy enough for entertaining.
Ingredients:
8 ounces whole-wheat linguine pasta
2 tablespoons extra-virgin olive oil
6 cloves garlic, sliced
1½ pounds mixed mushrooms, sliced
1 cup diced shallots
1 tablespoon chopped fresh thyme
1 cup dry white wine
½ cup sour cream or crème fraîche
¼ cup grated parmesan cheese plus more for garnish
1 tablespoon butter
½ teaspoon salt
¼ teaspoon ground pepper
finely chopped fresh parsley for garnish
Directions:
Bring a large pot of water to a boil over high heat. Cook 8 ounces pasta according to package directions. Reserve ½ cup of the pasta water, then drain the pasta.
Meanwhile, heat 2 tablespoons oil and 6 cloves garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add 1½ pounds mushrooms, 1 cup shallots and 1 tablespoon thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes.
Add 1 cup wine to the pan and cook until it is reduced by about half, about 3 minutes. Stir in the reserved pasta water, ½ cup sour cream (or crème fraîche), ¼ cup Parmesan, 1 tablespoon butter, ½ teaspoon salt and ¼ teaspoon pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.
