Linguine with mushrooms and cherry tomatoes are an extremely simple first course to prepare, ideal for those who have little time to spend in the kitchen but do not want to give up tasty and special dishes, rich in flavor and beautiful to bring to the table.
The cheerful and vibrant colors and the simple and genuine flavor of the ingredients make this first course truly perfect for many occasions, from a simple family lunch to even a Sunday lunch.
Simple to prepare, they are part of that category of dishes where the sauce is ready in the exact time it takes for the pasta to cook.
Even those who are always in a hurry can delight the family with this recipe.
No difficult steps or elaborate preparation: clean the vegetables, cut them into chunks and cook them in a pan with the Tomato.
Once the pasta is ready, toss everything together and distribute it on the plates.
What more do you wish for?
As mushrooms I chose a tray of fresh mixed mushrooms, but champignon mushrooms are also fine.
For pasta, I chose linguine, but you can use any type of short or long pasta as you wish.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 391.70 (Kcal)
- Carbohydrates 65.09 (g) of which sugars 7.78 (g)
- Proteins 13.87 (g)
- Fat 10.80 (g) of which saturated 1.58 (g)of which unsaturated 0.91 (g)
- Fibers 2.90 (g)
- Sodium 689.39 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Linguine with Mushrooms and Cherry Tomatoes
- 11 oz linguine (short or long pasta as you prefer)
- 1.1 lbs mushrooms (mixed or champignon, pioppini)
- 10.6 oz cherry tomatoes (datterini or cherry)
- to taste extra virgin olive oil
- to taste chopped parsley
- 1 clove garlic
- salt
- pepper
Tools
- Casserole
- Pan
- Lid
- Colander
- Wooden Spoons
Steps for Linguine with Mushrooms and Cherry Tomatoes
First of all, you will need to remove the root part and all the soil residues on the surface of the mushrooms.
Wash and dry them immediately so that the mushrooms do not absorb too much water and cut them into very thin slices.
Then dedicate yourself to the cherry tomatoes, which must be washed thoroughly, deprived of the stalk, and then cut in half or quarters, depending on the final result you want to achieve.
Take a large non-stick pan, add some extra virgin olive oil, a whole garlic clove, so you can remove it later, and let it go for a few minutes over medium heat.
When the garlic starts to brown, you can add the mushrooms.
Add chopped parsley.
Adjust with salt and pepper and continue cooking for a few minutes until the mushrooms have released their cooking liquid.
When the liquid starts to retract, you can also add the cherry tomatoes.
Continue cooking for a few more minutes.
The cherry tomatoes should not be too soft so that they retain their structure and shape.
Meanwhile, we will have put a pot with plenty of salted water on the fire and, once it reaches a boil, cook the linguine.
These should be drained al dente and then tossed in the pan with the sauce.
(Keep aside a ladle of cooking water that might be needed to cream the pasta).
Sauté everything for a few minutes to finish cooking and allow all the flavors to blend well and serve with a nice sprinkle of fresh parsley.
Enjoy your meal
Tips
You can use any pasta format you prefer, even short pasta.
To add a bit more flavor to the dish, you can add bacon cubes to sauté with the pasta dish.
Add grated cheese if you want to give the dish an even more intense flavor.
You can further enrich the preparation by adding dried porcini mushrooms rehydrated in hot water, which will not only give more flavor but also an even more irresistible aroma to your dish.
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