Whole wheat linguine in a creamy sauce with portobello mushrooms

Votes: 1

How to Make - Whole Wheat Linguine in a Creamy Portobello Mushroom Sauce

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1059, total fat 64 G., saturated fats 27 G., proteins 24 G., carbohydrates 99 G., fiber 7 G., cholesterol 138 mg, sodium 813 mg, sugar 9 G.

If you love pasta in a creamy sauce, you definitely need to try this thick, velvety sauce with aromatic portobello mushrooms, thyme, and a hint of Marsala. It pairs perfectly with whole-wheat pasta, and for an even more refreshing flavor, serve with a heaping helping of watercress.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp extra-virgin olive oil
2 tablespoons butter
4 large portobello mushroom caps, trimmed and thinly sliced
1 teaspoon ground thyme
1 large shallot, finely chopped
2 cloves garlic, thinly sliced
1/3 cup port or marsala
0.5 cups store-bought chicken broth
1.5 cups heavy cream
Grated nutmeg
450 g whole wheat linguine
1 cup walnut pieces
Freshly grated parmesan
1 large bunch of watercress

Ingredient Substitution Suggestions

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Recipes with similar ingredients: linguine pasta, portobello mushrooms, port, walnuts, Parmesan cheese, watercress, cream, thyme

Cooking the dish according to the recipe:

In a medium saucepan, heat the olive oil and butter over medium heat. Add the mushrooms and sauté for 10 minutes. Add the thyme, shallots, and garlic. Season with salt and pepper to taste and cook for another 2–3 minutes.
Add the port or Marsala, stock, and cream. Sprinkle the sauce with a little nutmeg, then reduce the heat and simmer until thick enough to coat the back of a spoon. Let cool completely and refrigerate if making ahead. Reheat the sauce, covered, over medium heat, then reduce the heat to low.

Bring a large saucepan of water to a boil over medium heat. Season with salt and add the pasta. Cook until al dente, then drain. Transfer the pasta to a large serving bowl.
Toast the nuts in a small skillet over low heat until fragrant. Pour the hot sauce over the pasta and serve, sprinkled with cheese, nuts, and watercress.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Healthy dinners / Calorie content of prepared meals / Summer dishes / Main courses / Pasta / Vegetables and mushrooms / Rachael Ray / A week in one day