Mushroom Linguine Pasta With Fresh Parsley (1)
Fast Dinner Recipes, Supper Time

Delicious Mushroom Linguine Pasta With Fresh Parsley

Cooks in 15 Minutes Difficulty Easy 0 comments

This budget-friendly mushroom linguine is a creamy pasta dish with fresh parsley, garlic and topped with fresh parmesan cheese. The simple mushroom sauce can be created in minutes and poured over your al dente linguine pasta for a flavorful dinner. The whole family will love this tasty red sauce alternative with white button mushrooms and fresh herbs. The peppery sauce is a delicious recipe that uses only a handful of simple ingredients for an easy pasta recipe that’s simple enough for busy weeknights.

I love cooking and creating new ways to enjoy food as a family. This easy mushroom linguine pasta brings together a few things we love. First, mushrooms; as mushroom lovers, any dish can be enjoyable with a healthy dose of fungi. In this case, I decided on white sliced button mushrooms. In part because I found them on sale and also because they sauté to a nice golden brown, which would complement the flavors of the creamy mushroom pasta recipe. Next, I wanted to use a non-alcohol-based sauce, so I searched for good alternatives to pack a flavor punch. My last consideration for the sauce was color. Mushrooms in a white/clear sauce wasn’t overly inspiring on the plate. I remembered I had a handful of fresh flat-leafed parsley in the fridge. 

I believe in using up what’s in the fridge when cooking. Food waste is a real problem, and it doesn’t have to be. So in, the parsley from the crisper went, making the best mushroom pasta recipe when pulled together. I am leaning away from store-bought red sauces as grocery prices continue to climb, and this sauce, with its pepperiness and creaminess, is quickly becoming one of our favorites when in the mood for pasta. 

If you love fast pasta dishes be sure to see our Creamy Tahini Chicken Farfalle

serving mushroom sauced pasta

Why You will love this recipe

Handful of ingredients. Simple ingredients often make excellent meals. It’s a matter of learning what works together well. The white mushrooms, fresh parsley, chicken stock, garlic, and black pepper make a delicious sauce complemented with fresh parmesan cheese. 

Budget-friendly. Red sauce has jumped here in Canada from being in the $2 area to $3, and the price is constantly climbing. The pricing grab isn’t slowing down anytime soon. So you will love having this flavorful chicken stock sauce for an easy dinner idea that doesn’t break the bank. 

It’s versatile. I believe in sharing more than just a simple recipe. I want you to learn to quickly and successfully switch things up in your kitchen. Which is why I share variations in my posts. I love this base pasta sauce because there are many great ways to make it creamier with more ingredients. 

Let’s set the stock pot on and get the water boiling!

First things first, we want to get our pasta water on. We are keeping it simple with store-bought linguine pasta. I cooked a whole package for this recipe while feeding a family of four adults who love to indulge on pasta night. In reality, this could feed more people if you serve other sides. We did have leftovers, but they can easily be reheated in a pan the next day for lunch.

Once you have the pasta water in the stock pot, you will want to begin by sautéing the garlic. Aromatics are often best sauteed first in some olive or other neutral oil to soften their pungency and allow their flavors to infuse the oil in which you will sauté the other ingredients. You can add the mushrooms after sauteing the garlic for half a minute on medium-high heat. Like I stated earlier, I settled on white button mushrooms. I sliced them myself because they looked the freshest in the store. If you want to use pre-sliced mushrooms, that would be ok too. You can also add more if you wish. 

After sauteing the mushrooms with the garlic until golden brown (you may need to add more oil as mushrooms are little sponges when it comes to oil), you can add the chicken stock and black pepper. Bring the chicken stock to a boil before adding the cornstarch slurry. It’s essential to constantly stir the sauce mixture because you must distribute the cornstarch mixture thoroughly throughout to have it thicken evenly. If you don’t, there will be a noticeable thickening in one area, which may result in lumpiness, which you don’t want. 

You must also use cold water when mixing the cornstarch slurry. This will keep it from lumping together, which it will do as the water temperature rises. Once you’ve blended the mixture, you must let it cook until it thickens. This happens in minutes, so keep stirring to prevent scorching in the pan. It will also activate the thickening properties of the cornstarch. It will ensure that any starchy taste or raw flavor from the cornstarch is cooked out, resulting in a smooth, glossy, and fully thickened sauce.

Remove the thickened sauce from the heat. At this point, your pasta should be cooked al dente and ready to drain. Drain the hot pasta in a colander. Return the drained pasta to the pot, where you can pour the thickened mushroom sauce over the linguine. The next step is to wash and chop up the fresh parsley. We used two cups of flat-leaf parsley here because it was such a large amount of pasta. The fresh herb is added just before serving because it will wilt fast. 

That’s all there is to it to create this delicious creamy sauce with mushrooms. Serve it with some fresh parmesan cheese for a tasty easy dinner dish everyone will love.

Ingredients:

White Button Mushrooms: The sliced white mushrooms are sauteed with oil to a beautiful golden hue. It’s essential to sauté the mushrooms in a single layer without overcrowding the pan. This allows each mushroom to come into direct contact with the heat source and undergo uniform browning.

Fresh Garlic: When you sauté fresh garlic first to create a sauce, it imparts a rich, aromatic flavor that serves as a flavorful foundation for the dish. Alongside its sweetness, the garlic develops savory umami notes as it browns, contributing to the overall richness of the sauce. 

Olive Oil: This adds a subtle richness to the garlic and mushrooms as they cook, enhancing their natural flavors. This process caramelizes the sugars in the garlic and mushrooms, resulting in a sweeter, more complex taste profile.

Black Pepper: Is added for a spicy flavor to complement the richness of the chicken stock, creating a more complex and satisfying sauce. *Adjusting the amount of black pepper is up to the individual preference of the cook. 

Cornstarch: This thickening agent is a staple in my cooking pantry. When mixed with the cold water and added to the stock, it gelatinizes and makes a creamy base to the otherwise thin sauce. 

Cold Water: Using cold water when making a cornstarch slurry helps prevent the cornstarch from clumping. Cornstarch tends to clump together when mixed with hot liquids, forming difficult lumps to dissolve evenly. Mixing cornstarch with cold water first creates a smooth paste without any lumps. This slurry can then be added to hot liquids, thickening the mixture evenly without clumping. Additionally, adding cornstarch directly to hot liquids can cause it to gelatinize too quickly on the surface, preventing it from evenly dispersing throughout the mixture.

Fresh Flat Leaf Parsley: Adds a refreshing burst of freshness to the sauce, cutting through the richness of the chicken stock and other ingredients. It brings a lightness to the dish, balancing out heavier flavors.

serving Mushroom linguine  pasta (

Substitutions and add-Ins for this mushroom linguine pasta dish

White Button Mushrooms: If you don’t find lovely white button mushrooms in the grocery store, as they can be hit or miss, you can use cremini mushrooms. Also known as baby portobello mushrooms, cremini mushrooms brown just as nicely when sauteed. There are a variety of mushrooms that would be great in this sauce if you’re in the mood, such as Portobello, Shitake, Porcini, Oyster, or even freshly picked morel mushrooms. 

Fresh Garlic: This aromatic member of the allium family can be replaced with garlic powder (two Tbsps) or dried garlic (Dried garlic cloves have a more intense flavor, so you’ll need to adjust the amount accordingly.)

Olive Oil: Extra virgin olive oil, commonly used for sautéing, has a moderate smoke point compared to other cooking oils. This makes it suitable for medium-heat cooking methods like sautéing; however, you can use any neutral vegetable, canola, or sunflower oil instead of olive oil. Other alternative oil choices for sauteing are avocado or grapeseed.

Black Pepper: You can use dried red chili flakes if you are low on the black pepper or missing it altogether. Adjust according to taste as they are considerably more spicy and will infuse their oils into the sauce. Other replacement choices would be white pepper, pink peppercorns, or even cayenne pepper; the latter is spicier than black pepper, so adjust to taste. I recommend starting out with the less is more attitude. Cooking the sauce, you can start by adding just a 1/4 tsp and then adding more as needed to flavor the sauce to the desired spice level. 

Cornstarch: This thickening agent was used because it cooks quickly, resulting in no lumps. If you don’t have any in your pantry, you can make a slurry with white all-purpose flour. Still, you must be extra careful because adding a slurry of white flour can result in lumps. 

The ratio of flour to liquid will depend on how thick you want your sauce. As a general guideline, you can start with equal parts flour and liquid for a medium-thick consistency.

Combine the white all-purpose flour with cold water or another liquid in a cup. Mix with a whisk or fork until the flour is fully dissolved and no lumps remain. The consistency should be smooth and free of any dry clumps of flour.

If the slurry is too thick, you can add more liquid to thin it out. You can add more flour if needed. Keep in mind that the consistency of the slurry will thicken further as it cooks, so it’s better to start with a slightly thinner mixture.

Once your slurry is prepared, gradually add it to your sauce, stirring continuously. This helps to prevent lumps from forming while also ensuring that the thickening agent is evenly distributed throughout the mixture.

Allow the sauce or gravy to simmer for a few minutes after adding the slurry, stirring constantly. This allows the flour to cook and thicken the mixture. Monitor the consistency and adjust as needed by adding more slurry or liquid.

Fresh Flat Leaf Parsley: This can be omitted and replaced with baby spinach. 

Add-In suggestions: Stir in a handful of grated Parmesan cheese at the end of cooking to create a parmesan sauce and let it melt into the sauce, adding depth and richness. 

Alternative suggestions to switch things up next time: Add a splash of heavy cream or half-and-half for a creamy and luxurious sauce. This will add richness and silkiness to the sauce, making it velvety and indulgent. Stir in the cream at the end of cooking and simmer until heated through.

After sautéing the garlic and mushrooms in olive oil, add in the white wine. (One cup will replace one cup of chicken stock in the recipe.) Allow the white wine to simmer for a few minutes over medium heat, allowing it to reduce slightly. This concentrates its flavors and helps to mellow out any harsh alcohol taste, leaving behind a subtle sweetness and acidity that complements the other ingredients in the sauce.

serving Mushroom linguine pasta (

Expert tips, serving, and storing suggestions:

Tip #1: Opt for the freshest of ingredients. Because we are using only a short ingredient list, they all need to be the freshest for the best flavor. 

Tip #2: Sauté only a single layer of mushrooms in a large skillet so they can become golden brown by contacting the pan. 

Tip #3: Make sure to use a large pot to cook pasta to accommodate all the al dente drained pasta and the sauce afterward. 

The only thing better than a dish of this flavorful mushroom linguine pasta is serving it with a side of arugula salad or other leafy green salad. It’s better than garlic butter mushroom pasta for an easy dinner the whole family will love to enjoy again and again. 

Store leftover mushroom linguine in an airtight container in the fridge for three to five days. Good food like this makes excellent Reheated lunches the next day. Add to a large skillet with a bit of added oil or water to keep it from sticking. 

Have you tried this Mushroom Linguine Pasta With Fresh Parsley? We would love to hear your thoughts. Leave a comment below the recipe card. We love hearing from you, our readers.

Mushroom Linguine Pasta With Fresh Parsley

Mushroom Linguine Pasta With Fresh Parsley

Amber Bondar
This easy mushroom pasta sauce is made with garlic, fresh parsley and chicken stock. Simmered to a delicious rich sauce and poured over your linguine al dente for a flavorful dinner. The pasta dish is topped with fresh parmesan cheese to complete the fanciful yet budget-friendly meal.
Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Canadian
Servings 5

Equipment

  • 1 Stock Pot
  • 1 Large Frying Pan
  • Cutting board
  • knife
  • measuring cup
  • Tablespoon

Ingredients
  

  • 4 Tbsp Olive Oil
  • 3-5 Lrg Cloves of Fresh Garlic Chopped
  • 2 Cup White Button Mushrooms Sliced
  • 3 Cup Chicken Stock
  • 2 Tbsp Cornstarch
  • 4 Tbsp Cold Water
  • 1 Tbsp Black Pepper
  • Fresh Parmesan Cheese Optional *Topping
  • 1 Pkg Dry Linguine Pasta 750 grams or 1.5lbs (large package)
  • Water Enough to Cover Dry Pasta

Instructions
 

Cooking Linguine

  • Bring water to boil in stock pot for pasta.
  • Add pasta once it reaches a rolling boil.
  • Cook linguine as per directions on package until al dente.

Making the Mushroom Sauce

  • Peel and chop the garlic.
  • In a large frying pan or skillet add the olive oil and heat on medium-high heat.
  • Add the garlic and saute for thirty seconds.
  • Add the sliced white button mushrooms in a single layer to the pan.
  • Allow to saute until golden brown stirring once or twice as need.
  • Add a little more oil if it becomes necessary as mushrooms soak up oil.
  • Once the mushrooms are sauteed add the black pepper and the chicken stock.
  • Heat on high until the chicken stock is boiling.
  • Measure the cornstarch and cold water into a measuring cup and blend well.
  • Add the cornstarch slurry to the chicken stock and stir continually.
  • Reduce heat to simmer. Simmer until the mixture is thickened.
  • Drain pasta in colander and then return to cooking pot.
  • Pour the finished sauce over the pasta.
  • Wash and cut up the fresh flat leaf parsley. Add to the pasta and stir to mix all ingredients well.
  • Serve pasta while hot with fresh parmesan pieces on top.
  • Store cooled unused leftovers in the fridge in an airtight container for up to five days.
Keyword easy dinner ideas, fast dinner ideas, mushroom sauce, pasta sauce

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