Linguine with Mushroom Sauce

linguine with mushroom sauce

Linguine with Mushroom Sauce

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A quick and easy Linguine with Mushroom Sauce recipe for a perfect weeknight dinner.
Servings: 4
Calories: 502
Prep Time 20 minutes
Cook Time 25 minutes


  • 10 oz linguine pasta
  • 1 medium onion
  • 1 clove garlic
  • 2 tablespoons virgin olive oil
  • 8 oz open cup mushrooms
  • 3 tablespoons chopped parsley
  • 2 small glasses dry white wine
  • 5 oz oyster mushrooms
  • 5 oz chestnut mushrooms
  • Salt and freshly ground black pepper
  • 8 floz Greek yoghurt


  • Chop the onion finely and crush the garlic. Heat the olive oil in a saucepan, add the onion and garlic and cook for 5 minutes over a gentle heat, until softened but not browned. Bring a pan of lightly salted water to the boil, ready for the pasta.
  • Meanwhile, wipe all the mushrooms clean on kitchen paper. If it is necessary to wash them, quickly rinse them in a colander under a cold tap.
  • Finely chop the open cup mushrooms, and add them to the pan with the onion and garlic. Continue cooking gently until the mushrooms soften.
  • Add 2 tablespoons of the chopped parsley and the wine, then bring to the boil and cook for 2 - 3 minutes until the wine has almost evaporated. Reduce the heat.
  • Add the linguine to the pan of boiling water and cook according to the packet instructions, leaving the pasta cooked but slightly firm.
  • Meanwhile, slice the remaining mushrooms. Add them to the reduced mushroom mixture and season with salt and pepper. Cover and cook gently for 5 minutes, until the mushrooms are just tender.
Calories: 502 kcal
Carbohydrates: 67 g
Protein: 20 g
Fat: 9g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 3 mg
Sodium: 46 mg
Potassium: 873 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 273 IU
Vitamin C: 7 mg
Calcium: 112 mg
Iron: 2 mg
Ingredients Pasta
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