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!
- 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
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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.