Mushroom and Sun-dried Tomato Linguine uses two of my favorite additions to just about anything. Anything savory, that is. Another of my favorite ingredients, if you haven’t figured it out by now, is heavy whipping cream. Add to that, Jimmie is a life-long lover of all pastas so it’s likely going to have some mushrooms, sun-dried tomatoes, and heavy whipping cream slathered all over it. Not always, but often. 😋
The name linguine means “little tongues” in Italian, pronounced in English: lin-gwee-nee. These long skinny strands look nothing like a tongue, little or otherwise. I often wonder how people come up with names for things. I suppose I’m just weird like that. 🤓
While spaghetti is usually served with tomato and meat, linguine often accompanies pesto or seafood. In this case, though, I coated those “little tongues” in a rich mushroom and sun-dried tomato sauce. Really, you can’t go wrong with any type of pasta you have on hand. Penne, rigitoni, or spaghetti will all taste just as good.
Mushroom and Sun-Dried Tomato Linguine
- 1 lb. linguine
- 3 tbsp. light olive oil
- 16 oz. mushrooms, sliced
- 2-3 heaping tsp. jarred minced garlic
- 1 to 1 1/2 bags Italian Basil Sun-Dried Tomatoes, julienned or diced
- 4 cubes chicken bouillon
- 3 cups hot water (+ 1 cup for a saucier sauce)
- 1 1/2 cups heavy whipping cream (+ 1/2 cup for a saucier sauce)
- 1 cup shredded parmesan cheese
- Dried or fresh basil for garnish
Note: No extra salt is needed in this dish. The bouillon, tomatoes, and cheese are salty enough.
Cook linguine according to package directions.
Dissolve the bouillon in water heated in microwave for 1-2 minutes.
Heat olive oil on medium-high heat, add garlic and let sauté for a quick 30 seconds then add the mushrooms. Stir and sauté for 3-4 minutes. Add diced sun-dried tomatoes and chicken bouillon broth. Add a couple of grinds or dashes of black pepper. Reduce heat to medium-low and simmer for 10 minutes or so, stirring occasionally.
Add cream and cheese. Stir to melt cheese. Add the cooked pasta and mix well. Remove from heat and let sit for a few minutes. If the sauce is thicker than you’d like, add more water and/or cream to desired consistency. If it’s too thin, let it cook a little longer. The pasta will absorb more of the liquid.
Garnish with a very light dusting of dried basil or chopped fresh basil.
This sauce can be made as saucy as you want with the addition of more heavy cream or chicken broth. I like saucier, but Jimmie prefers a drier, tighter coating on his pasta. So this time I made it just the way he likes it.