Ingredients

• ½ , 16 ounce
• 3 tablespoons unsalted butter , or more as needed
• 2 cups sliced cremini mushrooms
• 0.5 cups diced onion
• 2 cloves minced garlic
• 1 tablespoon all-purpose flour , or more as needed
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 0.75 cups heavy cream
• 2.5 tablespoons spreadable cheese with cracked pepper , such as Boursin
• 0.5 teaspoons ground nutmeg , or to taste

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving about 1 cup pasta water.
2. 2 Meanwhile, melt butter in a saucepan over medium heat. Add mushrooms, onion, and garlic; cook until soft, about 5 minutes. Increase heat to medium-high; cook and stir until reaches a simmer. Stir in flour, stirring constantly, until any are lumps smoothed out. Season with salt and black pepper; stirring constantly. Stir in cream, then stir in cheese and nutmeg, stirring constantly. Reduce heat to medium-low; simmer until thickened, stirring every 5 minutes to prevent lumps and sticking. You may need to reduce heat to low and add more butter.
3. 3 Stir in linguine, adding splashes of reserved pasta water until reaches desired sauce consistency.

Nutrition per serving