• 8 ounces linguine pasta
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 2 cups sliced mushrooms (I used cremini mushrooms)
  • 2 teaspoons minced garlic
  • 1/3 cup dry white wine (or chicken broth)
  • 1 teaspoon oregano
  • 1 teaspoon lemon juice
  • 1 teaspoon flour
  • 1 teaspoon Dijon mustard
  • 1 cup heavy/whipping cream
  • ¼ cup grated parmesan cheese
  • Salt & pepper to taste
  • 2 tablespoons fresh chopped parsley

A hearty and flavorful dish that won’t have you asking “Where’s the meat?”

Tales of the Dinner Belle

By Brenda Stanley

Just because a dish doesn’t have meat, doesn’t mean it has to be unsatisfying. A lot of people are now cutting back on the amount of meat in their diets, either for health reasons, or because they want to save on their grocery bills. My creamy mushroom pasta is meat free, but the hearty and rich flavors of this dish won’t leave you hungry. It is easy to make and takes less than thirty minutes to put together. I like to use the brown cremini mushrooms because they have an almost meaty flavor, and that combined with the tasty sauce of smooth cream and tangy mustard make this a dish the whole family will enjoy.

Belle’s Creamy Mushroom Pasta

8 ounces linguine pasta

1 tablespoon butter

1 tablespoon extra-virgin olive oil

2 cups sliced mushrooms (I used cremini mushrooms)

2 teaspoons minced garlic

1/3 cup dry white wine (or chicken broth)

1 teaspoon oregano

1 teaspoon lemon juice

1 teaspoon flour

1 teaspoon Dijon mustard

1 cup heavy/whipping cream

¼ cup grated parmesan cheese

Salt & pepper to taste

2 tablespoons fresh chopped parsley

Boil a large, salted pot of water and cook the pasta to al dente (about 7-8 minutes), then set aside in the cooking water.  In a large rimmed skillet melt the butter and then add the oil over medium-high heat. Add the mushrooms and garlic to the pan and sauté until the mushrooms release most of their water and it’s cooked off. Remove the mushrooms to a bowl and set aside. To the skillet, add the wine (or broth), oregano, lemon juice, flour, and mustard to the pan. Whisk until smooth.  Slowly whisk in the cream and let it simmer for a couple of minutes. Add the mushrooms back into the pan. Cook for a few more minutes until the sauce has thickened up a bit. Season sauce with salt & pepper as needed. Drain the pasta and toss it with the sauce along with the Parmesan cheese. Sprinkle with parsley for serving.