Tomato and Mushroom Linguine in Cream Sauce

That’s a long title. Hmm, maybe I should just name it Yummy Pasta. But then again, pastas are always yummy to me.

Coming from an Asian family with rice as our staple, I have no idea how I fell in love with pasta (or baking, or any other cuisine for that matter). Must be the work of food bloggers from all over the world.

But never mind about how I fell in love with pasta. I now think about it on a daily basis. Mostly, I think about pasta before bed, so I can make it for lunch when I’m all alone at home in the afternoon the next day. No one will ever know about my crazy obsession with pasta.

This was today’s lunch. It has no meat in it. Um, let’s pretend it’s healthy!

Click below for the recipe!

Tomato and Mushroom Linguine in Cream Sauce

Serves 1

100g dry linguine or pasta of your choice
1 tbsp butter
1 clove garlic, chopped
5 button mushrooms, sliced (I used canned)
1/4 cup chicken stock
1/4 cup heavy or whipping cream
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried parsley
1/4 tsp ground black pepper
1/4 tsp salt
1 tomato, roughly chopped
1/4 of a lemon (a wedge)
1 tbsp grated Parmesan or Romano

1. Boil pasta in salted water according to package instructions. Drain pasta 2 mins short of what it says on the package. Reserve the 1/4 cup of the water you boiled the pasta in.

2. In a frying pan, over medium heat, melt butter and add garlic. Cook for a minute.

3. Add mushrooms and fry for another minute. If you’re using fresh mushrooms, cook it a while longer, until it’s soft.

4. Add chicken stock and simmer for 2 mins.

5. Add heavy cream, stir. Add in oregano, thyme, parsley, pepper and salt. Stir. Let simmer for about 3 mins, or until sauce is slightly reduced and looks thickened.

6. Add about 2 tbsp of the pasta cooking water to the sauce, stir. Dump in pasta and spread it around the pan so it’s mostly immersed in sauce. Leave it to simmer and cook for another 2 mins. If the sauce becomes too thick, add more of the pasta cooking water.

7. Remove from heat. Add in tomatoes and squeeze in lemon juice. Toss to combine.

8. Plate it and top with grated cheese of your choice. Enjoy while it’s hot!

I’m submitting this to Presto Pasta Nights #108, hosted by Marye of Baking Delights. The round up will be available this Friday. Can’t wait to check out more pasta dishes. Can’t believe I only found out about Presto Pasta Nights (created by Ruth of Once Upon A Feast) recently. Which cave was I living in?!?

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