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  • kcsimos

creamy mushroom linguine

Prep: 5min | Cooking: 20min

Complexity: 2/5


(serves 2)

  • 200g mushrooms, sliced

  • 2 tbsp butter

  • 1 garlic clove, minced

  • 1/2 cup milk

  • 250g linguine

  • 2 tbsp parsley

  • 1/2 cup grated hard yellow cheese

  • salt, pepper


In a wide pan where the linguine will fit lengthways, melt 1 tbsp butter on medium-high heat. Season mushrooms with rosemary, salt and pepper, and fry in the butter. Remove onto a plate.

Add the remaining 1 tbsp butter to the pan, and fry the garlic until fragrant.

Add 2 cups water, the milk, and 1 tsp salt. Once simmering, add the linguine and cook uncovered for the first 5 min, making sure the pasta doesn't stick together. Simmer for the next 5 min covered, then uncover again for the remaining 5 min, mixing constantly. Pasta should be al dente and covered in a creamy sauce. Add the parsley, cheese, and season with salt and pepper. Return the mushrooms to the pan, and mix to combine.

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