Description
A rich and comforting creamy garlic beef and mushroom linguine made with tender beef strips, earthy mushrooms, and a silky parmesan garlic cream sauce that coats every strand of pasta beautifully.
Ingredients
Scale
- 300 g linguine pasta
- 300 g beef strips, thinly sliced
- 200 g mushrooms, sliced
- 4 garlic cloves, minced
- 250 ml heavy cream
- 60 g parmesan cheese, freshly grated
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the linguine until al dente, then drain and reserve a little pasta water.
- Season the beef strips with salt and black pepper and set aside.
- Heat olive oil and butter in a large skillet over medium heat until melted and slightly foamy.
- Add the beef strips and sear until browned, then remove and set aside.
- Add mushrooms to the same pan and cook until softened and lightly golden.
- Stir in garlic and cook briefly until fragrant.
- Pour in heavy cream and stir gently over medium low heat until smooth.
- Add parmesan cheese and mix until melted into a creamy sauce.
- Return beef to the pan and stir to combine.
- Add cooked linguine and toss everything together, adding a splash of pasta water if needed to loosen the sauce.
- Finish with fresh parsley and serve immediately.
Notes
- Do not cook the cream on high heat to avoid splitting the sauce.
- Sear the beef properly for deeper flavor before removing it from the pan.
- Reserve pasta water to adjust sauce consistency if needed.
- Use freshly grated parmesan for a smoother melt and richer taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg