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.
- 6 oz. Linguine, uncooked
- 4 oz. button mushrooms
- 4 oz. wild mushrooms (shiitake, cremini or oyster)
- 1 tbsp. butter
- 2 tbsp. chopped fresh parsley
- ¼ cup low-fat sour cream
- ¼ cup skim milk
- Salt and Pepper to Taste
- 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 ¼-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 ¼ 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.