2 cups mushrooms (button, cremini, or any variety), sliced
2 cloves garlic, minced
1/2 tsp dried thyme (or fresh if preferred)
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste
1/4 cup vegetable broth or white wine (for deglazing)
1/4 cup unsweetened plant-based cream (coconut cream, oat cream, or soy cream)
1 tbsp nutritional yeast (optional, for a cheesy flavor)
Fresh parsley, chopped (for garnish)
Lemon wedges (optional, for serving)
Instructions:
Cook the linguine:
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions, usually about 9-11 minutes, until al dente.
Reserve about 1/4 cup of the pasta cooking water, then drain the pasta and set aside.
Sauté the mushrooms:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the sliced mushrooms and sauté for about 5-7 minutes until they release their moisture and begin to brown.
Add the minced garlic, dried thyme, and oregano to the pan and cook for another 1-2 minutes, until fragrant.
Deglaze and make the sauce:
Pour in the vegetable broth or white wine to deglaze the pan, stirring to lift any bits stuck to the bottom of the skillet.
Let it simmer for 2 minutes to reduce slightly.
Combine the pasta and sauce:
Add the cooked linguine to the skillet with the mushrooms. Toss to coat the pasta with the mushroom mixture.
Pour in the plant-based cream and reserved pasta water, stirring to create a smooth sauce that coats the pasta.
If you like a cheesier taste, stir in the nutritional yeast.
Season and serve:
Season with salt and freshly ground black pepper to taste.
Garnish with fresh parsley and a squeeze of lemon juice (optional) for a burst of freshness.
