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Creamy mushroom linguine

Name: Creamy mushroom linguine
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Ingredients: 1 tbsp olive oil; 600g sliced mushrooms (wild, chestnut and/or button, depending on what you fancy); 1 tsp salt; 300g dried linguine; 2 garlic cloves, finely chopped; 100ml dry white wine; 440ml crème fraîche; 1 tbsp dijon or wholegrain mustard; 1 small bunch finely chopped tarragon or parsley

By: Tom Shingler
Head of food, delicious.

Published: 7 Oct 22
Updated: 18 Mar 24

Welcome in the autumn months with this warming, creamy bowlful of mushrooms and herbs folded through silky threads of linguine. Ready in under half an hour.

In a hurry? Check out our cheat’s creamy mushroom pasta.

Easy
October 2022

Test kitchen approved

Serves 4
Hands-on time 25 min

Welcome in the autumn months with this warming, creamy bowlful of mushrooms and herbs folded through silky threads of linguine. Ready in under half an hour.

In a hurry? Check out our cheat’s creamy mushroom pasta.

Vegetarian recipes

Nutrition: per serving

Calories: 762kcals
Fat: 48.6g (30.5g saturated)
Protein: 16g
Carbohydrates: 58.1g (4.6g sugars)
Fibre: 4.8g
Salt: 1.6g

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Ingredients

1 tbsp olive oil
600g sliced mushrooms (wild, chestnut and/or button, depending on what you fancy)
1 tsp salt
300g dried linguine
2 garlic cloves, finely chopped
100ml dry white wine
440ml crème fraîche
1 tbsp dijon or wholegrain mustard
1 small bunch finely chopped tarragon or parsley

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Method

Put a large pan of well salted water on to boil. Meanwhile, put the olive oil in a frying pan and tip in the sliced mushrooms. Add the salt, put over a medium-high heat and fry, stirring regularly, for 10 minutes or until the mushrooms have released their water and are beginning to crisp. Add the dried linguine to the boiling water and cook for 8 minutes, stirring regularly.
Add the garlic to the mushrooms, cook for 1 minute, then add the white wine and simmer for 2 minutes. Add the crème fraîche and mustard, bring to a vigorous simmer then season to taste with salt and pepper and keep warm.
When the pasta is cooked, reserve a ladle of pasta water, drain, then add the linguine to the mushroom pan. Toss, adding the pasta water as needed to create an emulsion/sauce, then sprinkle over tarragon or parsley to serve.