I usually don't have to think twice about a dinner dish that can be prepped and on the table in under 30 minutes and given that half of my family has given up meat for Lent this year, this crazy delicious linguine is a no-brainer.
Buttery pasta kicked up a notch with hearty mushrooms not only pleased the temporary vegans but appeased the meat-eaters who seem to think they've been suffering through skimpy meals lately.
This really is one of my go-to dishes since a tweak here or there and you can make them think it's a whole other dish. Occasionally I like to switch out the button mushrooms for shiitake or cremini for a slight variation in flavour and if I happen to be in a decadent mood, I toss in some shrimp for an extra kick!
1 lb linguine
6 tablespoons butter
10 cloves of garlic, minced
6 cups mushrooms, sliced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons extra virgin olive oil
2 tablespoons fresh parsley, chopped
grated Parmesan cheese
In a large skillet melt 2 tablespoons butter. Add minced garlic and allow to brown, then add the mushrooms, basil, 1/4 teaspoon salt and a two pinches of pepper. Saute mushrooms until they are tender, then add the olive oil and remaining butter. Stir well and remove from heat.
Cook linguine in boiling water for about 9 minutes (we prefer ours al dente, add a minute or two if you like yours to be more tender). Remove pasta from heat, drain and reserve two tablespoons of the pasta water. Add the pasta and pasta water slowly to the mushroom sauce in the large skillet and combine to coat all the linguine.