Garlicky Mushroom Linguine
Ingredients
3 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
8 oz.
sliced cremini mushrooms
1 tsp.
kosher salt, plus more to taste
½ tsp.
freshly ground Kowalski's Black Peppercorns, plus more to taste
9 oz.
Kowalski's Fresh Gluten-Free Linguine (from the Dairy Department)
¼ cup
chopped onion
4 cloves
garlic, minced
1 cup
gluten-free vegetable stock
1 cup
unsweetened nondairy milk
3 tbsp.
water, cold
2 tbsp.
cornstarch
2 tsp.
fresh thyme leaves, plus a few sprigs for garnish
Directions
- In an extra-large skillet, heat 2 tbsp. oil over medium-high heat.
- Add mushrooms; cook, stirring frequently, until tender and dark on the edges (10-15 min.). Season mushrooms with salt and pepper to taste; remove from pan and set aside, covering to keep warm.
- While mushrooms cook, cook pasta according to pkg. directions until just barely al dente; drain and keep warm.
- In the skillet used to cook the mushrooms, heat remaining oil over medium heat.
- Add onion; sauté until golden (about 5 min.).
- Add garlic; cook and stir for 1 min.
- Add stock and milk; increase heat to bring mixture to a boil.
- Reduce heat to medium; add warm pasta to the skillet.
- In a small dish, whisk water and cornstarch until smooth; add to the skillet and stir well.
- Cook, stirring occasionally, until mixture reaches desired thickness (about 2 min.); season with 1 tsp. salt and ½ tsp. pepper.
- Stir in mushrooms and thyme leaves; serve immediately with thyme sprigs and a generous amount of black pepper.
