Linguine with Mushroom Caesar Sauce
Courtesy of Mushroom Council 4 Servings • 8 Min. Prep Time • 20 Min. Cook Time • Crusty Italian Bread| Ingredients |
|---|
| 8 oz. linguine (uncooked) |
| 2 Tbsp. olive oil |
| 1 c. onion, sliced |
| 1 lb. (about 5 c.) fresh white mushrooms, sliced |
| 1 tsp. minced garlic |
| 1 jar (7 oz.) roasted red peppers, drained and chopped |
| 1/4 tsp. salt |
| 1/8 tsp. black pepper, ground |
| 1 1/2 c. small Caesar or Italian flavored croutons |
| 1/3 c. Parmesan cheese, grated |
Directions:
1. Fill a large saucepan with salted water; bring to a boil. Add linguine; cook until pasta is firm-tender, about 10 min.
2. Drain, reserving 1/2 c. cooking liquid; set aside. Transfer pasta to a large serving bowl; cover to keep warm.
3. Meanwhile, in a large skillet over medium-high heat, heat olive oil until hot. Add onion; cook, stirring occasionally, until crisp-tender, about 5 min.
4. Reduce heat to medium; add mushrooms and garlic; cook, stirring occasionally, until mushrooms are tender and just release their liquid, about 6 min.
5. Stir in roasted red peppers, salt and black pepper; cook until heated through, about 1 min.
6. Add the reserved cooking liquid; pour over linguine. Stir in croutons and Parmesan cheese. Serve immediately.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
