Linguine in Mushroom Cream Sauce (v)

Ingredients

• 1½ lb cremini mushrooms, sliced
• 6 large garlic cloves, thinly sliced
• ¼ C olive oil
• 300g whipping cream
• 1 lb linguine
• 225g grated Parmesan cheese, divided
• 60g chopped fresh parsley, divided
• ½ tsp thyme
• 2 sprigs fresh basil
• 1 tsp balsamic vinegar
• Dash ground nutmeg
• Salt and pepper, to taste

Directions

1. Sauté Mushrooms: Heat oil in a large skillet over medium-high. Add mushrooms, garlic, and nutmeg; sauté ~10 minutes until mushrooms are browned and tender.
2. Finish Sauce: Season with salt and pepper, stir in cream, and remove from heat.
3. Cook Pasta: Boil pasta in salted water until al dente. Drain, reserving ½ C pasta water.
4. Combine: Return pasta to the pot. Add mushroom mixture, cheese, parsley, thyme, vinegar, basil, and reserved pasta water.
5. Toss: Toss over medium-high heat until the sauce coats the pasta evenly.
6. Serve: Season to taste with salt and pepper, transfer to a serving bowl, and garnish with parsley.

Chef's Notes

• This can be made vegetarian by using a non-dairy substitute for the whipping cream and the Parmesan cheese

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