Creamy Linguine with Mushrooms and Romano
Prep Time
Price Per Serving
Cooking Mode
1 package oz linguine nests
30 mL (2 tbsp.) tbsp. olive oil
1 package oz veggie bacon, finely chopped
15 mL (1 tbsp.) tbsp. unsalted butter
2 french shallots, finely chopped
2 packages oz oyster mushrooms, thinly sliced
1 package oz button mushrooms, quartered
1 package oz portobello mushrooms, thinly sliced
1 garlic clove, finely chopped
125 mL (½ cup) cup vegetable broth
175 mL (¾ cup) cup cooking cream 5% M.F.
250 mL (1 cup) cup grated Parmesan or Romano
60 mL (¼ cup) cup flat-leaf parsley, chopped
1 package oz linguine nests
30 mL (2 tbsp.) tbsp. olive oil
1 package oz veggie bacon, finely chopped
15 mL (1 tbsp.) tbsp. unsalted butter
2 french shallots, finely chopped
2 packages oz oyster mushrooms, thinly sliced
1 package oz button mushrooms, quartered
1 package oz portobello mushrooms, thinly sliced
1 garlic clove, finely chopped
125 mL (½ cup) cup vegetable broth
175 mL (¾ cup) cup cooking cream 5% M.F.
250 mL (1 cup) cup grated Parmesan or Romano
60 mL (¼ cup) cup flat-leaf parsley, chopped
Directions
1In a large pot of boiling salted water, cook pasta until al dente. Drain, toss with oil and set aside.
2In a large skillet, cook veggie bacon over medium-high heat for about 4 minutes or until golden brown. Set aside.
3In the same skillet, melt the butter and sweat the shallots for about 2 minutes or until translucent. Add the mushrooms and garlic and continue cooking for about 4 minutes or until the mushrooms release their liquid.
4Add vegetable stock, cream, ⅔ cup (80 mL) Parmesan and veggie bacon. Bring to a boil and let mixture reduce for about 5 minutes.
5Add the pasta and parsley to the sauce.
6Garnish each serving with Parmesan.
Disclaimer
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Personal Note
Personal Note