Linguine with Mushrooms and Parmesan Cream Sauce

Linguine with Mushrooms and Parmesan Cream Sauce
Linguine with Mushrooms and Parmesan Cream Sauce
Mark Taylor of West Hartford, Connecticut, writes: "I started cooking out of necessity when I first graduated from college, since I couldn't afford to eat out. Having grown up watching my mother cook for our large family, I used her recipes. She was always trying new dishes whenever we had guests and sharing her adventurous attitude toward eating. These days, even though my wife and I both work, we still cook several times a week. Now I tend to rely on recipes I've picked up from restaurants and friends. I enjoy experimenting with different ingredients and figuring out new ways to improve a recipe, as I've done with the one here."
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 to 6 servings
Italian Milk/Cream Mushroom Pasta Vegetarian Quick & Easy Parmesan Bon Appétit Connecticut
  • 1/4 cup olive oil
  • 1/8 teaspoon ground nutmeg
  • 16 ounces linguine
  • 1 1/4 cups whipping cream
  • 6 large garlic cloves, thinly sliced
  • Carbohydrate 67 g(22%)
  • Cholesterol 100 mg(33%)
  • Fat 43 g(66%)
  • Fiber 3 g(14%)
  • Protein 38 g(76%)
  • Saturated Fat 22 g(110%)
  • Sodium 941 mg(39%)
  • Calories 799

Preparation Heat oil in large skillet over medium-high heat. Add mushrooms, garlic, and nutmeg; sauté until mushrooms are brown and tender, about 10 minutes. Sprinkle with salt and pepper. Stir in cream. Remove mushroom mixture from heat. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Add mushroom mixture, 2 1/2 cups cheese, 1/2 cup parsley, and reserved cooking liquid. Toss over medium-high heat until sauce coats pasta. Season with salt and pepper. Mix in remaining 1/4 cup parsley. Transfer pasta to bowl. Serve with remaining cheese.

Preparation Heat oil in large skillet over medium-high heat. Add mushrooms, garlic, and nutmeg; sauté until mushrooms are brown and tender, about 10 minutes. Sprinkle with salt and pepper. Stir in cream. Remove mushroom mixture from heat. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Add mushroom mixture, 2 1/2 cups cheese, 1/2 cup parsley, and reserved cooking liquid. Toss over medium-high heat until sauce coats pasta. Season with salt and pepper. Mix in remaining 1/4 cup parsley. Transfer pasta to bowl. Serve with remaining cheese.

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