See more
James Carrier Photo by: James Carrier

Mushroom Linguine

Sunset FEBRUARY 2004

  • Yield: Makes 4 servings


  • 8 ounces dried linguine
  • 1 cup fat-skimmed chicken broth or vegetable broth
  • 1/3 cup whipping cream
  • Sautéed mushrooms
  • 2 tablespoons chopped parsley
  • Salt and pepper
  • Finely shredded parmesan cheese


1. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add linguine, stir, and cook until barely tender to bite, 7 to 9 minutes. Drain.

2. Add broth and whipping cream to sautéed mushrooms in pan over high heat; stir until mixture is boiling. Add drained pasta and stir until hot. Pour onto a platter or dinner plates. Garnish pasta with parsley, and add salt, pepper, and shredded parmesan cheese to taste.

Nutritional Information

Amount per serving
  • Calories: 374
  • Calories from fat: 34%
  • Protein: 12g
  • Fat: 14g
  • Saturated fat: 4.9g
  • Carbohydrate: 50g
  • Fiber: 2.9g
  • Sodium: 36mg
  • Cholesterol: 22mg

Go to full version of

Mushroom Linguine recipe