Ingredients
Scale
- 12 ounces linguine or pasta of choice, cooked al dente according to package instructions
- 2 tablespoons olive oil
- 1 shallot finely chopped
- 3 garlic cloves minced
- 2 pounds button mushrooms sliced
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup greek yogurt
- 1/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Fresh parsley chopped (optional)
Instructions
- Cook the linguine in boiling salted water until al dente; drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add shallot and cook for 2-3 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add mushrooms and cook for 8-10 minutes, stirring occasionally until golden brown. Season with salt and pepper.
- Sprinkle flour over mushrooms and stir to coat; cook for 1-2 minutes.
- Pour in vegetable broth while stirring to avoid lumps; let simmer for 2-3 minutes until thickened.
- Lower heat, then stir in greek yogurt and heavy cream until smooth. Add parmesan cheese and dried thyme until cheese melts.
- Add cooked linguine to the skillet and toss to coat with the sauce, adding reserved pasta water if needed. Serve warm, garnished with parsley if desired.
Notes
Use any pasta type you prefer.
For a richer flavor, substitute half of the vegetable broth with white wine.
Feel free to add sautéed spinach or kale for more greens.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.