Roasted Garlic Mushroom Linguine

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!

A pound of mushrooms cooked up beautifully in some olive oil to start the dish. All of the liquid that came out of it made a wonderful base for the sauce. Then I added in 5 cloves of sweet, lovely roasted garlic and seasoning.
Once the mushrooms cooked, I just had to toss them together with lots of starchy pasta cooking water, asiago cheese, a little butter and a pound of linguine! It really did come together so easily and quickly.

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

Roasted Garlic Mushroom Linguine
Roasted Garlic Mushroom Linguine
5 from 1 vote
Roasted Garlic Mushroom Linguine
Roasted Garlic Mushroom Linguine
Prep Time
12 mins
Cook Time
12 mins
 

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!

Course: Main Course
Cuisine: Italian
Keyword: Pasta
Servings: 6
Calories: 407 kcal
Author: Jeanie and Lulu’s Kitchen
Ingredients
  • 1 pound linguine
  • 1 dash olive oil
  • 1 pound cremini mushrooms thinly sliced
  • 5 cloves roasted garlic *see note on how to prepare ahead
  • 1 pinch salt plus a generous amount for the pasta water
  • 1 pinch black pepper
  • 8 ounces asiago cheese freshly grated
  • 2 tablespoons butter
  • fresh basil for garnish
Instructions
  1. 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!

Recipe Notes

*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.

Nutrition Facts
Roasted Garlic Mushroom Linguine
Amount Per Serving (1 serving)
Calories 407 Calories from Fat 149
% Daily Value*
Fat 16.6g26%
Saturated Fat 9.7g61%
Cholesterol 84mg28%
Sodium 643mg28%
Potassium 350mg10%
Carbohydrates 44.9g15%
Fiber 2.3g10%
Sugar 2.2g2%
Protein 20.5g41%
Calcium 240mg24%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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! #linguine #pasta #mushrooms #vegetarian #roastedgarlicmushroomlinguine #jeanieandluluskitchen

10 thoughts on “Roasted Garlic Mushroom Linguine”

  1. Why haven’t I thought to make this? Since I stopped eating meat, I’ve had such a hard time with finding dishes.. but this one sounds perfect

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