I mean, I eat pasta any way I can get it. When the weather warms up though, I like to make it a little lighter while still being satisfying. This roasted garlic mushroom linguine fits the bill perfectly because it barely has a sauce, while the mushrooms make it really meaty. Best of all, it came together in less than 30 minutes, which made it perfect for a busy, meatless weeknight!
It was just as much fun to eat as it was easy to make. The sauce was light and just enough to coat the noodles. The cheese, mushrooms and roasted garlic made it so flavorful. For some lovely green, I added fresh basil on top. It was the perfect finishing touch! Hope you all love this simple pasta dish too. xoxo
This roasted garlic mushroom linguine is very light and simple but still so hearty for dinner. It also comes together in less than 30 minutes!
- 1dasholive oil
- 1poundcremini mushroomsthinly sliced
- 5clovesroasted garlic*see note on how to prepare ahead
- 1pinchsaltplus a generous amount for the pasta water
- 1pinchblack pepper
- 8ouncesasiago cheesefreshly grated
- fresh basilfor garnish
First, get a large pot of water on the stove to boil for the pasta. Salt it generously. Then cook the linguine in it until tender for 8-10 minutes. Meanwhile, get another large skillet with deep sides on the stove and heat the olive oil in it over medium high heat. Cook the mushrooms in it until they start to get soft and tender for about 6 minutes. The liquid in them should start to release. Add in the roasted garlic and season it all with the salt and pepper while you stir it. Let it all bubble together for a couple of minutes. The pasta should be about done at this point, so reserve a heaping 1/2 cup of the starchy, salty water. Drain the pasta and add it to the pan, along with the reserved water, asiago and butter. Toss it all together thoroughly with tongs until the pasta is coated and everything is mixed well. Serve immediately in pretty bowls with fresh basil on top!
*To roast garlic, cut the top off to reveal the tops of the cloves. Drizzle the top with olive oil and a sprinkle of salt, then wrap it in foil. Roast it in a 350 oven for an hour, then refrigerate it and use it as needed! It keeps for a long time.