For this week’s meatless meal, I decided to steer away from the beans and instead use mushrooms as the “meat”. This dish uses two different types of mushrooms, pasta, and a light cream sauce. It may not look like much, but it is delicious in its simplicity (especially with an extra sprinkling of cheese!)
Baked Mushroom Linguine
Adapted from Ezra Pound Cake
2 tbsp unsalted butter
1 tbsp flour
¾ cup skim milk
2 oz fat free cream cheese
½ tsp dried rosemary
½ tsp dried thyme
2 cups water or vegetable broth
1 tbsp olive oil
¼ cup onion, diced
8 oz button mushrooms, sliced
8 oz baby bella mushrooms, sliced
½ pound whole wheat linguine
Salt & pepper
¼ cup grated parmesan cheese
In a saucepan over medium heat, melt the butter. When the butter starts bubbling, add the flour. Cook, stirring constantly until the mixture begins to brown, about 3 minutes
Add in the water or broth, continue cooking, still stirring, until the mixture bubbles and becomes thick.
Stir in the milk, cream cheese, rosemary and thyme. Reduce heat to keep the mixture at a simmer and cook for 20 minutes, stirring occasionally.
Meanwhile heat the olive oil in a large skillet. Add the onion and cook until it begins to soften, about 3 minutes.
Add the mushrooms and cook until they are tender and have released their juices.
Cook the linguine just shy of al dente (2-3 minutes less cooking time). Drain and rise with cold water to stop the cooking.
Preheat oven to 375 degrees F and prepare a casserole dish with cooking spray.
Add the cream sauce to the mushrooms and stir to combine. Season with salt and pepper.
Stir the noodles into the mushroom mixture and transfer to prepared casserole dish. Sprinkle with grated cheese and cook until the cheese is browned and the mixture is bubbly. Remove from oven. Let stand for 10 minutes before serving.