Did you know that linguine pasta has a whole day devoted to it? In our family we don’t need an excuse to have Pasta, we eat it on a regular basis! But, if we did need a reason, this Saturday, September 15th is Linguine Day! From linguine with clam sauce (yum) to linguine with marinara and meatballs, everyone loves a good, homemade meal crafted with linguine.
Fun Fact: Linguine means “little tongues.”
Need a little inspiration for this special day? The National Pasta Association (NPA) has a few new recipes for you. This Linguine with Exotic Mushrooms looks delicious. What’s your favorite recipe? Try this one and let us know what you think.
Linguine with Exotic Mushrooms
Author:
Serves: 2
Ingredients
- 6 oz. Linguine, uncooked
- 4 oz. button mushrooms
- 4 oz. wild mushrooms (shiitake, cremini or oyster)
- 1 tbsp. butter
- 2 tbsp. chopped fresh parsley
- 1/4 cup low-fat sour cream
- 1/4 cup skim milk
- Salt and Pepper to Taste
Instructions
- Prepare pasta according to package directions.
- While pasta is cooking, wipe all the mushrooms clean with a paper towel.
- Trim the stems from the mushrooms. (Remove all of the stems for shiitakes.)
- Slice mushrooms 1/4-inch thick.
- Melt the butter over low heat in a large skillet with a tight-fitting lid.
- Add parsley and mushrooms.
- Cover skillet and let mushrooms cook for about 15minutes – until they are tender and have released liquid.
- Check the mushrooms during cooking to make sure they are not browning.
- Whisk the sour cream and milk together until smooth.
- Before draining the pasta, mix 1/4 cup of the pasta cooking water into the sour cream mixture.
- Drain the pasta and transfer it to the skillet.
- Add the sour cream mixture and heat to boiling.
- Boil together one minute. Toss pasta to coat with sauce and to evenly distribute mushrooms.
- Add salt and pepper to taste.
- Divide pasta between two plates, spooning extra sauce on top. Serve immediately.
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Thanks, NPA