Pasta is one of those things that makes a cold winter night feel a little warmer. When you don’t want to spend the afternoon simmering a tomato sauce, put together this simple dish for a meal that’s easy, tasty, and filling. I used white button mushrooms, since that’s what I had on hand, but cremini or baby portobello mushrooms would be an extra delicious substitute.
Linguine With Mushrooms, Red Pepper, & Garlic
- 4 oz. whole wheat linguine
- 6 oz. sliced mushrooms
- 2 tbsp. olive oil
- 2 tsp. crushed red pepper flakes
- 3 cloves garlic, chopped
- 3 tbsp. white wine
- 1 tbsp. chopped parsley
- 1/2 tsp. coarse ground salt
- 1/2 tsp. coarse ground pepper
- Parmesan cheese
- Cook pasta according to package directions. Drain, reserving about 1/4 c. pasta water.*
- Heat oil in a medium non-stick skillet over medium-high heat. Add garlic and red pepper; cook until fragrant and softened, about 1 minute.
- Add mushrooms, salt, and pepper and cook just soft, about 2 minutes. Add white wine and continue to cook until mushrooms are soft and have released their juices, about 3 more minutes.
- Toss drained pasta with mushrooms and parsley. If pasta seems dry, add reserved pasta water a little at a time until sufficiently moistened.
- Serve immediately topped with grated Parmesan cheese.
*To reserve pasta water, use a ladle to spoon out water immediately before draining pasta. Be very careful, as water is extremely hot!