Linguine in Mushroom Cream Sauce (v)

Ingredients

• ¼ C olive oil
• 1½ lb cremini mushrooms, sliced
• 6 large garlic cloves, thinly sliced
• 300g (1¼ C) whipping cream
• 1 lb linguine
• 225g (2½ C) grated Parmesan cheese, divided
• 60g (¾ C) chopped fresh parsley, divided
• ½ tsp thyme
• 2 sprigs fresh basil
• 1 tsp balsamic vinegar
• Dash ground nutmeg
• Salt and pepper, to taste

Directions

1. Heat oil in large skillet over medium-high heat.
2. Add mushrooms, garlic, and nutmeg, and sauté until mushrooms are brown and tender (about 10 minutes).
3. Season with salt and pepper, stir in cream, and remove from heat.
4. Cook pasta in boiling salted water until tender but firm. Drain and reserve ½ C of the pasta water.
5. Return pasta to pot. Add mushroom mixture, cheese, parsley, thyme, vinegar, basil, and reserved pasta water.
6. Toss over medium-high heat until sauce coats pasta.
7. Season with salt and pepper, transfer to a serving bowl, and sprinkle with parsley for presentation.

Chef's Notes

• This can be made vegetarian by using a non-dairy substitute for the whipping cream and the Parmesan cheese