Linguine with Mushroom Caesar Sauce

Recipe courtesy of the Mushroom Council and


Yield: 4


8 ounces linguine (uncooked)
2 tablespoons olive oil
1 cup sliced onion
1 pound white button mushrooms, sliced (about 5 cups)
1 teaspoon minced garlic
1 jar (7 ounces) roasted red peppers, drained and chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1-1/2 cups small Caesar or Italian-flavored croutons
1/3 cup grated Parmesan cheese


Fill a large saucepan with salted water; bring to a boil.

Add linguine; cook until pasta is firm-tender, about 10 minutes. Drain, reserving 1/2 cup cooking liquid; set aside. Transfer pasta to a large serving bowl; cover to keep warm.

Meanwhile, in a large skillet over medium-high heat, heat olive oil until hot. Add onion; cook, stirring occasionally, until crisp-tender, about 5 minutes. Reduce heat to medium; add mushrooms and garlic; cook, stirring occasionally, until mushrooms are tender and just release their liquid, about 6 minutes.

Stir in roasted red peppers, salt and black pepper; cook until heated through, about 1 minute. Add the reserved cooking liquid; pour over linguine. Stir in croutons and Parmesan cheese. Serve immediately.


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