Description

Treat yourself to Creamy Mushroom Pasta, a delightful blend of sautéed mushrooms, garlic, and creamy yogurt. This easy recipe is perfect for a quick dinner that satisfies. Enjoy its rich flavor and comfort any night of the week!

Ingredients

Scale

12 ounces linguine or pasta of choice, cooked al dente according to package instructions
2 tablespoons olive oil
1 shallot finely chopped
3 garlic cloves minced
2 pounds button mushrooms sliced
2 tablespoons all-purpose flour
1 cup vegetable broth
1 cup greek yogurt
1/4 cup heavy cream
1/2 cup grated parmesan cheese
1/2 teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon black pepper
Fresh parsley chopped (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cook the linguine in a pot of boiling salted water until al dente, following the package instructions. Drain and set aside.
Heat olive oil in a skillet over medium heat. Add the shallot and sauté for 2-3 minutes until softened.
Add garlic and sauté for 30 seconds until fragrant.
Incorporate the mushrooms, cooking for 8-10 minutes until golden brown, and season with salt and pepper.
Sprinkle flour over the mushrooms, stirring well to coat, and cook for 1-2 minutes.
Gradually add vegetable broth, stirring continuously to avoid lumps, and simmer for 2-3 minutes until thickened.
Reduce heat and mix in greek yogurt and heavy cream until smooth, then add parmesan cheese and dried thyme, stirring until melted.
Add the cooked linguine to the skillet, tossing to coat in the sauce. If too thick, add a splash of reserved pasta water. Garnish with parsley if desired and serve warm.

Notes

Use your favorite pasta instead of linguine if desired.
For a vegetarian option, ensure the vegetable broth is truly vegetarian.
Feel free to add more vegetables such as spinach or peas for added nutrition.

Nutrition

Serving Size: 1 serving
Calories: 560
Sugar: 4g
Sodium: 500mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 4g
Protein: 20g
Cholesterol: 50mg