I don’t know about you but when fall comes I immediately start craving richer foods. Soups, sauces and lots of pasta! This recipe for Portobello Linguini with Alfredo Sauce was first cooked for me by my brother in law Paul when I was little, around 12years old. I loved pasta then and I still love pasta! However mushrooms were a different story. Being a somewhat picky eater like most kids, I would not touch a mushroom to save my life much less eat them. The smell coming from the kitchen was so amazing all I had to do was try one little bite and I was hooked. Now if I can only get my kids to like mushrooms.
The combination of the sautéed mushrooms and alfredo sauce in this dish reminds me of those fall days in the Midwest where I grew up and just makes me want to cuddle up in front of a fire. Although that will have to wait seeing as here in AZ it is still close to 100 degrees in the middle of September.
So wherever you are hot climate or cold enjoy!
- 1lb linguini pasta
- 1lb Baby Portobello Mushrooms (stems removed and sliced)
- 1 cube Vegetable bouillon (I use Knorr it can be found in the soup aisle)
- 2 Tablespoons Butter
- ¼ Teaspoon dried Basil
Cook pasta according to package directions
In a large sautee pan over medium heat melt the butter and add the mushrooms, as you sautee the mushrooms they will shrink and release some juice. After about 5-7 min crumble and add the cube of vegetable bouillon. Stir to incorporate then add the dried basil.
Toss pasta with the alfredo sauce then plate. Top pasta with mushrooms and then a bit of Parmasean cheese.
- 4 Tablespoons Butter
- 10 oz Fat Free Sour Cream
- ¼ Cup Heavy Cream
- 6 ounces shredded Parmasean Cheese (plus extra to sprinkle on top of the mushrooms)
- Pinch of Sugar
- Pinch of Nutmeg
In a saucepan over medium to low heat melt butter then add the sour cream. Wisk until smooth and the butter is incorporated. Add the Heavy Cream and Parmasean. Wisk again until the sauce is smooth then add the sugar and nutmeg. Toss with cooked pasta.