Linguine with Sour Cream Mushroom Sauce

This mushroom pasta dish comes together nicely with fresh herbs and a pinch of cayenne. Very quick to prepare about 30 minutes from start to finish. This made a nice middle of the week dinner.


Extra virgin olive oil
6 ounces cremini mushrooms
6 ounces button mushrooms
2 small cloves of garlic
3 sprigs fresh thyme
1/4 cup dry white wine
3/4 pound linguine
1/2 cup sour cream
1 pinch cayenne pepper
2 tablespoons fresh chopped parsley
Salt and pepper

To prepare:

Warm oil in a heavy non-stick pan, add mushrooms and saute' about 5 minutes until they have released most of their liquid. Stir in garlic and thyme and cook stirring until the mushrooms are golden about 4-5 minutes more.  Add the white wine and cook until wine has evaporated, about 2 minutes. Season to taste with salt and pepper, remove from heat.

Meanwhile, bring large pot of water to boil, add salt and the pasta to boiling water, cook stirring occasionally to prevent sticking until al dente, according to package directions. Drain reserving about 1/2 cup of the cooking water. Add the pasta to the mushrooms along with the sour cream and cayenne. Stir to combine. Add as much of the cooking water as needed to loosen the sauce, stir in the parsley and serve.

*Recipe adapted from William-Sonoma Vegetarian


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