Yummy, Creamy Pasta Dish…So Good!
Sometimes you find a recipe that is not only delicious and easy – this recipe is so perfect that it can also be modified by adding different ingredients!
The original linguini recipe is made with artichokes, lemon and chicken stock. This latest version was “tested and tasted” with mushrooms and it was so yummy! We did use less lemon in this version. Basically, we love EVERYTHING with lemon. We always have a few on hand for iced tea and for adding to so many recipes.
We have also made this dish with ham and peas. Just cut the ham in to bite sized pieces and add the peas at the end to just heat through to keep their nice bright green color.
This sauce is so versatile that you could even add a protein. How about shrimp or chicken? Or even salmon would be wonderful! The options are limitless.
Herbs Make All Things Special
You can also opt to add different herbs. The basic recipe calls for fresh parsley, but you could use anything that you like. Or, why not change up the pasta. We love the ham and peas with a farfalle pasta which is commonly known as bow tie pasta.
Many times when we plan our menus, and buy ingredients that we need for several meals each week. While at my favorite market recently – The Fresh Market, they had organic mushrooms on sale. Since the offer was buy one, get one free we could not resist. Check the link above to see if there is a Fresh Market near you. If you subscribe to their site, you can see their weekly specials and deals.
So, last night we decided to use one of the packages of mushrooms to modify an already favorite recipe. This version includes a combination of mushrooms, with a creamy and slightly lemony sauce. It was heavenly!
Paired with a crispy salad and a Stags’ Leap Chardonnay, this is a real treat for a weeknight dinner.
For those of you that are vegetarian or trying to eat less meat, you can use a good quality vegetable stock instead of chicken stock. We LOVE the Aneto brand. It is definitely a bit pricey, but the flavor and quality is exceptional. Unless you decide to make your own stock, we HIGHLY recommend Aneto chicken or vegetable stock.
I guess you could make this dish including the artichokes and the mushrooms, however the pure taste of the mushrooms was so wonderful that I would only use mushrooms for this version of the recipe.
Yummy Mushroom Linguini
- September 7, 2022
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- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 tablespoons all purpose flour
- 1 cup chicken or vegetable stock (recommend Aneto brand)
- 1 large garlic clove, minced
- 1 tablespoon chopped fresh parsley
- Zest of one half lemon and juice of one half lemon
- Salt and pepper to taste
- 8 ounces mushrooms, sliced
- 1 large shallot, finely chopped
- 2 tablespoons grated parmesan cheese (offer additional to all to pasta when serving)
- Step 1
- Melt butter and olive oil in a skillet over medium heat
- Step 2
- Saute mushrooms and shallots until softened
- Step 3
- Stir in the flour and combine thoroughly
- Step 4
- Add the chicken or vegetable stock
- Step 5
- Add garlic, parsley, lemon zest and lemon juice
- Step 6
- Season with salt and pepper and 2 tablespoons of parmesan
- Step 7
- Stir until all is combined
- Step 8
- Cover and simmer for 5-8 minutes (if the sauce seems too thick, you can always add some pasta water to thin and make more sauce)
- Step 9
- Prepare pasta to package directions
- Step 10
- Add pasta to pan with lemon, mushroom sauce and coat evenly (this is where you can add some pasta water if you want a thinner sauce)
- Step 11
- NOTE: I cooked the sauce longer than required last night. I added about 1/4 cup of pasta water and the sauce was perfect