Description
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!
Ingredients
- 5 cloves Roasted Garlic (Make Ahead, See Note)
- 1 pound Linguine
- 1 dash Olive Oil
- 1 pound Cremini Mushrooms, Thinly Sliced
- 1 pinch Salt, Plus A Generous Amount For The Pasta Water
- 1 pinch Black Pepper
- 8 ounces, weight Asiago Cheese, Freshly Grated
- 2 Tablespoons Butter
- Fresh Basil, For Garnish
Preparation
Note: 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 350ºF oven for an hour, then refrigerate it and use it as needed! It keeps for a long time.
Get a large pot of water on the stove to boil for the pasta. Salt it generously. Then cook linguine until tender, 8–10 minutes. Meanwhile, get another large skillet with deep sides on the stove and heat olive oil over medium high heat. Cook mushrooms until they start to get soft and tender, about 6 minutes. The liquid in them should start to release.
Add roasted garlic and season with salt and pepper while you stir. 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 pasta and add it to the pan, along with the reserved water, cheese and butter. Toss it all together thoroughly with tongs until pasta is coated and everything is mixed well.
Serve immediately in pretty bowls with fresh basil on top!
