Linguine Ala Anne Oamc

Indulge in the creamy, savory flavors of Linguine Ala Anne OAMC, a comforting pasta dish designed for both immediate enjoyment and make-ahead convenience (OAMC: Once-A-Month Cooking). This recipe combines tender linguine with a luscious Parmesan cream sauce, sautéed cremini mushrooms, and fresh spinach for a balance of richness and earthy goodness. Garlic and a hint of optional red pepper flakes add depth and a touch of heat, while fresh parsley provides a bright, aromatic finish. With only 40 minutes from prep to plate, this dish is perfect for weeknight meals or as a freezer-friendly option for busy days. Whether served freshly made or reheated, this versatile pasta dish will delight any crowd.

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 16 oz Linguine pasta
• 4 tbsp Unsalted butter
• 2 tbsp Olive oil
• 4 pieces Garlic cloves, minced
• 8 oz Cremini mushrooms, sliced
• 4 cups Fresh spinach leaves
• 1.5 cups Heavy cream
• 1 cup Grated Parmesan cheese
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 0.25 tsp Red pepper flakes (optional)
• 2 tbsp Chopped fresh parsley (for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook linguine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Step 2

In a large skillet or sauté pan, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.

Step 3

Add the minced garlic to the pan and sauté for 1-2 minutes, or until fragrant.

Step 4

Stir in the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.

Step 5

Add the spinach leaves to the skillet and cook for another 2-3 minutes, or until wilted. Remove the mushroom and spinach mixture from the pan and set aside.

Step 6

Reduce the heat to medium-low and add the remaining 2 tablespoons of butter to the pan. Once melted, pour in the heavy cream, stirring continuously.

Step 7

Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes, if using. Continue to whisk until the sauce is smooth and slightly thickened, about 3-5 minutes.

Step 8

Return the cooked mushroom and spinach mixture to the skillet, stirring to combine with the cream sauce.

Step 9

Add the cooked linguine to the skillet, tossing gently to coat the pasta in the sauce. If the sauce is too thick, stir in a bit of the reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is reached.

Step 10

Remove from heat and sprinkle the pasta with fresh parsley for garnish.

Step 11

Serve immediately or let the dish cool completely if preparing for OAMC. For freezing, portion into airtight containers and store in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a skillet over medium-low heat, adding a splash of milk or cream if necessary to refresh the sauce.

Nutrition Facts

Serving size	(1304.9g)

Amount per serving	% Daily Value*
Calories	3603.2

Total Fat 231.6g	0%
Saturated Fat 120.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 804.1mg	0%
Sodium 5635.2mg	0%
Total Carbohydrate 260.8g	0%
Dietary Fiber 15.8g	0%
Total Sugars 15.5g
Protein 91.0g	0%

Vitamin D 22.7IU	0%
Calcium 1101.9mg	0%
Iron 19.9mg	0%
Potassium 1959.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.7%

Protein: 10.4%

Carbs: 29.9%