Creamy Mushroom Linguine

Ingredients

Linguine

12 ounces

Olive oil

2 tablespoons

Garlic

3 cloves, minced

Mushrooms

8 ounces, sliced (preferably cremini or button)

Heavy cream

1 cup

Parmesan cheese

1/2 cup, grated, plus extra for serving

Salt

to taste

Black pepper

to taste

Fresh parsley

1/4 cup, chopped (for garnish)

Instructions

1. Cook the linguine according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to let it burn.
3. Add the sliced mushrooms to the skillet and cook until they are soft and browned, about 5-7 minutes. Stir occasionally to ensure even cooking.
4. Pour in the heavy cream and add the grated Parmesan cheese. Stir continuously until the cheese is melted and the sauce is creamy. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
5. Season the sauce with salt and black pepper to taste.
6. Add the cooked linguine to the skillet, tossing gently to coat the pasta evenly in the creamy mushroom sauce.
7. Serve immediately, garnished with chopped parsley and additional grated Parmesan cheese if desired.