Linguine With Mushrooms And Garlic Cream Sauce

Vicki Butts (lazyme)


A nice side dish especially with chicken. The rosemary smells wonderful while this is cooking. I found it difficult to find the Bel Paese cheese in my grocery store. I cornered the 'cheese lady' and found a substitute - Port Salut. This says that it is 2 servings, however we felt that this makes more than that as a side dish.

☆☆☆☆☆ 0 votes
15 Min
15 Min
Stove Top


3 Tbsp
8 oz
mushrooms, sliced
3 medium
garlic cloves, minced
1/2 tsp
dried rosemary, crumbled
salt and freshly ground pepper
1/2 c
whipping cream
4 oz
dried linguine
2 oz
bel paese cheese, cut into small cubes
chopped fresh parsley


1Melt butter in heavy large skillet over medium-low heat. Add mushrooms, garlic, rosemary and generous amount of pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes.
2Add cream and simmer until sauce thickens slightly, about 3 minutes. Season with salt.
3Meanwhile, cook pasta in large pot of boiling salted water. Drain well. Add pasta and cheese to sauce and stir until cheese melts.
4Sprinkle with parsley and serve.

About Linguine With Mushrooms And Garlic Cream Sauce

Course/Dish: Pasta, Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy