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Lemon-Garlic Parmesan Mushroom Linguine

Indulge in this mouthwatering Lemon-Garlic Parmesan Mushroom Linguine that is easy to make and packed with flavor. The combination of earthy mushrooms, creamy Parmesan sauce, and the brightness of lemon and parsley will definitely delight your taste buds!
2
37 min
TOTAL TIME
480
CALORIES
$1.41
PER SERVING
Lemon-Garlic Parmesan Mushroom Linguine
Ingredients
12 INGREDIENTS
4 SERVINGS
Lemon
1/2 whole lemon
zested
Salt & Pepper
salt & pepper
Parmesan Cheese
1/2 cup parmesan cheese
freshly grated
Linguine
8 oz linguine
Onion
1/2 medium onion
diced
Cremini Mushrooms
7 oz cremini mushrooms
sliced
Dijon Mustard
1/2 tsp dijon mustard
Chicken Broth
1/4 cup chicken broth
Lemon Juice
2 tsp lemon juice
Garlic
3 cloves garlic
minced
Butter
4 tbsp butter
Fresh Parsley
2 tbsp fresh parsley
chopped
Directions
8 STEPS
15 min
PREP TIME
22 min
COOK TIME
37 min
TOTAL TIME
1
In a large pot, bring salted water to a boil and cook the linguine according to package directions until al dente. Reserve 2 tablespoons of pasta water and drain the rest.
2
While the linguine is cooking, heat 4 tablespoons of butter in a large skillet over medium-high heat.
3
Add the diced onions and sliced mushrooms to the skillet. Sauté, stirring occasionally, for about 10-12 minutes or until the water released from the mushrooms has cooked off and they are browned and caramelized.
4
Stir in the minced garlic and Dijon mustard and cook for an additional minute.
5
Pour in the chicken broth, lemon juice, and lemon zest. Let the sauce bubble for about a minute.
6
Remove the skillet from the heat and stir in the grated Parmesan cheese and chopped parsley.
7
Add the reserved pasta water to the sauce, then toss the cooked linguine with the sauce until well coated.
8
Season the dish with salt and pepper to taste, and serve immediately.
Health Info
Macros
49g
CARBS
22g
FAT
22g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
What is Mushroom Sauce?
What type of mushrooms should I use for Mushroom Sauce?
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Can I use a dairy-free or vegan substitute for the cream in Mushroom Sauce?