Garlic Mushroom Linguine
A creamy, flavorful garlic mushroom linguine that’s quick, easy, and perfect for vegetarian weeknight dinners. Packed with mushrooms and leeks for fiber and plant-based protein, finished with a touch of cream and lemon juice for a light, zesty flavor.
Equipment
- Large Pot (for boiling pasta)
- Large saucepan or skillet (for cooking mushrooms and sauce)
- Wooden spoon or spatula
- Colander (for draining pasta)
- Measuring Cups and Spoons
Ingredients
- 500 g linguine
- 500 g mushrooms sliced
- 2 leeks finely chopped
- 4 garlic cloves thinly sliced
- 2 tsp dried oregano
- ½ cup heavy cream or whipping cream
- Juice of ½ lemon
- Salt to taste
- Pepper to taste
- Fresh oregano leaves for garnish (optional)
- Parmesan cheese for serving
Instructions
- Prepare the Pasta: Fill a large pot with water and add a generous pinch of salt. Bring it to a rolling boil over high heat. Once boiling, gently add the linguine, stirring occasionally to prevent sticking. Cook the pasta until al dente, tender with a slight bite, about 10 minutes. Before draining, reserve one cup of the starchy pasta water to help create a smooth sauce later. Drain the pasta in a colander and set aside.
- Clean and Slice Mushrooms: Gently wipe mushrooms with a damp cloth or soft brush to remove dirt, avoiding rinsing under running water to preserve flavor. Slice mushrooms evenly, about ¼-inch thick, so they cook uniformly and develop a golden-brown sear during sautéing. Consistent slicing ensures the mushrooms cook at the same rate and retain a tender, juicy texture.
- Chop Leeks and Prepare Garlic: Trim the leeks, removing the dark green tops and root ends. Slice the remaining white and light green parts lengthwise, then finely chop them into small pieces. Peel the garlic cloves and slice thinly, ensuring even thickness for consistent cooking and aroma release. Proper preparation of leeks and garlic enhances the flavor base of the sauce.
- Sauté Mushrooms and Leeks: Heat a large saucepan or skillet over medium-high heat and add a small drizzle of olive oil or butter if desired. Add sliced mushrooms in a single layer, allowing them to brown rather than steam. Cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to caramelize. Add the chopped leeks and continue cooking until they soften and blend with the mushrooms, forming a fragrant base.
- Add Garlic and Herbs: Lower the heat to medium. Add the thinly sliced garlic and 2 teaspoons of dried oregano. Stir continuously for about one minute until the garlic is fragrant but not browned, as burnt garlic can taste bitter. This step infuses the mushrooms and leeks with aromatic flavor, forming the heart of the sauce.
- Incorporate Cream and Lemon: Slowly pour in ½ cup of heavy cream, stirring constantly to combine with the mushroom mixture. Squeeze in the juice of half a lemon to add brightness and balance the richness of the cream. Season with salt and freshly cracked black pepper. Allow the sauce to simmer gently for 2–3 minutes, thickening slightly while absorbing the flavors of garlic, herbs, and mushrooms.
- Combine Pasta and Sauce: Add the drained linguine directly into the saucepan with the mushroom cream sauce. Pour in a few tablespoons of reserved pasta water to loosen the sauce if needed. Using tongs or a wooden spoon, toss the pasta thoroughly until every strand is coated evenly in the creamy, garlicky sauce. Taste and adjust seasoning with extra salt or pepper if necessary.
- Plate and Garnish: Divide the garlic mushroom linguine among plates or bowls. Garnish with fresh oregano leaves for added aroma and color, and sprinkle with freshly grated Parmesan if desired. Serve immediately while warm, ensuring the pasta is creamy and the mushrooms are tender and flavorful.
- Optional Tips for Serving: For extra flavor, drizzle a little high-quality olive oil over the plated pasta. Crushed red pepper flakes can add a subtle kick. Pair with a crisp green salad to balance richness or serve alongside roasted vegetables for a complete, colorful meal. Best enjoyed fresh, though leftovers can be gently reheated.
Notes
- Use fresh, firm mushrooms for the best flavor and texture; button, cremini, or baby bella work beautifully.
- Slicing mushrooms evenly ensures they cook uniformly and brown nicely without steaming.
- Leeks add subtle sweetness, but if unavailable, mild onions can be substituted.
- Reserving pasta water is essential to achieving a silky sauce that clings to every strand of linguine.
- Adjust cream quantity for desired richness: reduce slightly for a lighter dish, or increase for a more indulgent, velvety sauce.
- Serve immediately for best texture; pasta left to sit may absorb too much sauce and dry out.
