Linguine tossed with garlic, fresh mint, and mushrooms. This garlic mint mushroom linguine is deliciously simple and perfect for a weeknight dinner.
It’s a pasta kind of Sunday, and maybe a pasta kind of night for the next couple of weeks. So I’m really hoping my family loves pasta as much as I do!
Life has been soo busy lately. Partly because my friend who I’ve been friends with since middle school is getting married in just two weeks! And I’m a bridesmaid. Which means the next couple weeks include bachelorette party, wedding rehearsal, rehearsal dinner.
So, we’re going to have pasta for dinner, and pack the leftovers for lunch.
On a side note, is anyone going to watch the eclipse tomorrow? I’ll be working during that time, but I’m sure it’d be amazing for anyone who gets to witness a total eclipse!
This linguine pasta dish contains just a few ingredients that you can easily find at home. What’s so perfect about this dish is the simplicity of the ingredients yet big flavors. A little bit of garlic and a little bit of mint can go a long way to flavoring your pasta. And even better, you won’t really need to go shopping to make this dish.
In a large pot, boil water and cook linguine pasta for about 7-8 minutes or until the pasta is cooked to taste. I like the pasta al dente, especially since I will be tossing it with the mushrooms and garlic later. Reserve about a half cup of pasta water and set that aside. Then drain the pasta. Run the pasta through cold water to prevent the pasta from sticking to each other and from continuing to cook. Set the pasta aside for now.
In a large skillet, add about 2 tablespoons of olive oil over medium to low heat. Allow the olive oil to heat for about a minute or two, then add minced garlic. Cook the garlic until it becomes aromatic and slightly browned. Next, add mushrooms, and cook the mushrooms until softened.
Add the linguine to the skillet. Drizzle the rest of the olive oil over the noodles and add the pasta water. Toss the linguine until the ingredients are well incorporated.
Lastly, add the roughly chopped mint and toss until incorporated.
Serve the garlic mint mushroom linguine with salt and pepper to taste.
Enjoy!
- 8 oz linguine
- ½ cup pasta water, reserved
- ¼ cup olive oil, separated
- 4 cloves of garlic, minced
- 3 cups sliced mushrooms
- 3 tablespoons chopped mint
- Salt and pepper to taste
- In a large pot, boil water and cook linguine pasta for about 7-8 minutes or until the pasta is cooked to taste.Reserve about a half cup of pasta water and set that aside. Then drain the pasta. Run the pasta through cold water to prevent the pasta from sticking to each other and from continuing to cook. Set the pasta aside for now.
- In a large skillet, add about 2 tablespoons of olive oil over medium to low heat. Allow the olive oil to heat for about a minute or two, then add minced garlic. Cook the garlic until it becomes aromatic and slightly browned. Next, add mushrooms, and cook the mushrooms until softened.
- Add the linguine to the skillet. Drizzle the rest of the olive oil over the noodles and add the pasta water. Toss the linguine until the ingredients are well incorporated.
- Lastly, add the roughly chopped mint and toss until incorporated.
- Serve the garlic mint mushroom linguine with salt and pepper to taste.
I’m having a problem trying to picture what all of these flavors must taste like together…that alone makes it worth trying! Thanks for sharing on Fiesta Friday! – Faith, Hope, Love, & Luck – Colleen
I hope you get the chance to try it, Colleen!
This looks so satisfying and comforting! I love mushrooms.
I hope you’ll like it, Dianna!