This mushroom pasta is sauteed garlic butter mushrooms and bacon, all tossed in a creamy parmesan sauce with linguine pasta. A quick and easy dinner option that's full of savory flavors!
- 5 tablespoons butter divided use
- 12 ounces mushrooms sliced, I use button mushrooms
- 1 1/2 teaspoons minced garlic
- 10 ounces linguine pasta
- 1 cup heavy cream
- 3/4 cup freshly grated parmesan cheese
- 5 slices bacon cooked and crumbled
- salt and pepper to tastee
- 2 tablespoons chopped parsley
Cook the pasta in salted water according to package directions.
Heat 1 tablespoon of butter in a large pan over medium high heat.
Add the mushrooms to the pan and season with salt and pepper. Cook the mushrooms for 5-6 minutes or until golden brown.
Add the garlic to the pan and cook for an additional 30 seconds. Remove the mushroom mixture from the pan and cover to keep warm.
Wipe out the pan with a paper towel.
Melt 4 tablespoons of butter in the pan over medium low heat.
Add the cream and simmer for 4-5 minutes or until just thickened - do not boil.
Whisk in the parmesan cheese, stirring continuously, until cheese has melted.
Season the sauce with salt and pepper to taste.
Drain the pasta and place in the pan with the cream sauce. Add half of the mushrooms and half of the bacon. Toss until everything is coated in the sauce.
Arrange the remaining mushrooms and bacon on top of the pasta. Sprinkle with parsley then serve.
Calories: 689kcal | Carbohydrates: 52g | Protein: 41g | Fat: 35g | Saturated Fat: 26g | Cholesterol: 477mg | Sodium: 743mg | Potassium: 325mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1505IU | Vitamin C: 5mg | Calcium: 454mg | Iron: 3.9mg