Roasted Cremini Mushroom Linguini


Looking to satisfy a craving for an earthy, rustic dinner, I decided that the cremini mushrooms staring back at me from the bottom shelf on my refrigerator were what I’d start with. At the market this afternoon, I picked up a package of boneless chicken thighs to use for our pasta dish, but I felt the mushrooms are meaty enough, so put the thighs in the freezer to use next week. I also had a package of spinach I needed to use, as well as mini heirloom tomatoes that were reaching their peak.

I started by roasting my cremini mushrooms in a drizzle of olive oil, kosher salt, pepper, red pepper flakes and a tablespoon of refrigerated, roasted garlic. You can certainly use fresh garlic, which is what I normally use, but spotted this in the refrigerator and decided I’d use that.

I roasted my mushrooms in a preheated 425 degree oven for 30 minutes.

Mushrooms really shrink down, so this is all I had left of a 20 ounce package.

I boiled a package of linguini along with a few handfuls of fresh spinach leaves.

While the noodles were boiling, I made my sauce. I’m not a fan of heavy sauces, which is why I chose to make an olive oil and heirloom tomato based sauce. I started with a half cup of olive oil, about five shakes of red pepper flakes, and the rest of the garlic and juice from the roasted garlic jar. There was only a tablespoon left after I used what I did on the mushrooms (the jar was only a third full when I started my dinner tonight).

I then added about 8 ounces of mini heirloom tomatoes to the olive oil and garlic and let it cook for about 5 minutes, until the tomatoes were starting to soften.


Once the noodles and spinach were cooked, I added them directly into the sauce – without draining them. I like to add the noodles using a pasta server or a spider, leaving the water in the pot – in case I need to loosen the sauce a bit. I did not need any extra water tonight, but I always do it like this … just in case.


Once I adde the pasta to the sauté pan, I added the mushrooms I had roasted – making sure to scrape any of the extra olive oil and garlic off the pan into the sauce. I didn’t want to lose any of that extra flavor!


I tossed everything together before placing it in serving bowls and topping with freshly grated parmesan cheese.


I really enjoyed the meatiness of the cremini mushrooms in this dish. I told Dennis I think this may be my new favorite pasta dinner – I’m so happy I had leftovers. My Dad always said “if it tastes good the first time, it tastes even better the second time around”.


1 pound dried linguini noodles, cooked

24 ounce package of cremini mushrooms, stems removed and tossed, caps cut in half.

1/2 cup olive oil plus a drizzle for mushrooms

2 teaspoons kosher salt

1 teaspoon pepper

1/2 teaspoon red pepper flakes, divided

3 tablespoons roasted garlic, divided, plus liquid from the jar

3 handfuls fresh spinach

8 ounces mini heirloom tomatoes


  1. Preheat oven to 425 degrees.
  2. Place cut mushrooms on baking sheet and drizzle with olive oil. Sprinkle with salt, pepper and 1/4 teaspoon red pepper flakes. Add 2 tablespoons roasted, minced garlic. Roast for 30 minutes.
  3. Boil water for noodles. Cook noodles and spinach together.
  4. In large sauté pan, add olive oil, 1/4 teaspoon red pepper flakes, 1 tablespoon roasted, minced garlic and liquid left from jar of garlic.
  5. Add tomatoes to pan and sauté for 5-10 minutes, until tomatoes start to soften.
  6. Add cooked noodles and spinach to sauté pan, reserving some of the pasta water in case you need to loosen your sauce.
  7. Add roasted mushrooms, making sure to scrape the garlic from the pan to the noodles and toss together.
  8. Serve with grated parmesan.


Until next time, Kris


Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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