Baked Mushroom Linguine

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.

Serves 4



  1. What a perfect recipe! I've been doing a lot of beans & mushrooms and needing new inspiration. Thanks!

  2. Oh, how I love mushrooms with pasta... add a bit of cream cheese and you the ultimate in comfort food. Love it!!

  3. Hello Amy from southern CA!

    I would love you to share some of your winning recipes like this one on my online cooking magazine called "Cooking Up A Storm All Over The World!"

    This is a great combo here. I am eating more vegetarian all the time.

    What are some of your favorite vegetarian books?

    Heck, you inspired me to create a segment on my blog that features nothing but VEGETARIAN dishes!

    Any ideas on what to call it?

    I will give you credit for naming it! :-)

    Polly Motzko

  4. delicious flavours looks wonderful

  5. This is so great! What an awesome meatless meal you have here...I need to try this soon!

  6. Oh man, this looks incredible! I'm thinking I may have to make this for dinner tonight :)

  7. I can definitely see this making its way into our rotation for weeknight dinners :) Looks amazing.

  8. It's so hard to photograph pasta...but mushrooms, herbs, cheese...ooh, does it sound fabulous!

  9. This is my definition of comfort food. Pasta, cheese, cream and mushrooms. I could eat the whole bowl. It looks fantastic.


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