Creamy Mushroom Linguini 

Creamy Mushroom Linguini vegetarian Pasta recipe The Jam Jar
A few years ago I was challenged with cooking a meal for 6 hungry meat-loving Aussie guys who i had met only a couple of times. I knew I had to go with something hearty, something filling.. and something that doesn’t have a meat equivalent. I went with this recipe, it’s simple, it’s fail safe and it’s inexpensive. Paired with an artisan loaf and white wine this dish is sure to impress. This recipe is for two people, and I generally use a linguini or tagliatelle, but spaghetti or any pasta of your choice is just as good. Likewise, pick any mushrooms you fancy! There are two unavoidable steps in this dish that may seem trvial, but seriously don’t skip them… you absolutely MUST add the white wine, and the ladle of starchy pasta water to the sauce at the end… trust me!

  • Pasta of your choice
  • 1 clove of garlic
  • 1 small white onion
  • Olive oil
  • Butter
  • 100ml double cream
  • A large handful of mushrooms
  • 1 small glass of white wine
  • Parmesan (or vegetarian equivalent)
  1. Heat a glug of olive oil and a knob of butter in a large frying pan, add the finely chopped onions and crushed garlic and heat for a few minutes until softened
  2. Slice the mushrooms and add them to the pan, season well and cook for about 5 minutes
  3. Boil water and cook the pasta al dente.
  4. While the pasta is cooking,  add the wine to the pan, stir and allow to reduce by 1/3rd
  5. Once reduced add the cream and allow to simmer for a few minutes.
  6. Drain the cooked pasta, leaving 1 ladle of pasta water to add to the pan of creamy sauce
  7. Stir through the starchy water
  8. Add the pasta and stir until the sauce covers all of the pasta noodles
  9. Finely grate Parmesan cheese over the top of the pasta
  10. Take off the heat and serve.. finish with freshly cracked black pepper!

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