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Dairy
Easy
30 Minutes
Diets 
In most pasta dishes and in my recipes in general, I love using fresh herbs as a flavor booster, but I completely did away with them in this dish. The white wine adds enough complexity and aromatic distinction to replace the fresh herbs. Like many children, my kids are picky eaters, but they like pasta. I kept retesting this recipe to get just the right amount of white wine, so that it isn’t too overpowering for kids to enjoy as well. To make this pasta dish a complete meal, add bite-sized pieces of cooked salmon. If you don’t have mushrooms on hand, broccoli florets or chopped spinach work really well here, too. (The color of the dish will be green and may slightly resemble a pesto pasta.)
1 pound linguine pasta
1/2 cup (1 stick) butter
16 ounces (2 boxes) white button mushrooms, quartered
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1/2 cup Baron Herzog Chenin Blanc or other (good quality) dry white wine
1 cup heavy cream
3/4 cup Parmesan cheese
1 teaspoon Haddar Kosher Salt, or more
fresh black pepper
fresh basil
parsley
Parmesan cheese
Cook pasta until al dente according to package directions; drain.
In a large skillet, melt butter over medium heat. Add mushrooms and sauté until mushrooms are lightly browned and soft, approximately five minutes.
Add garlic and sauté for another minute.
Add wine and allow to reduce for four to five minutes.
Add heavy cream, parmesan cheese, salt, and pepper. Cook for two to three minutes, stirring occasionally until slightly thickened.
Lower heat to low and fold linguine into sauce, mixing well until all strands are coated well. Add additional kosher salt and pepper as needed.
Garnish with fresh basil or parsley and/or Parmesan cheese. Serve hot.
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Replacement for parm cheese What can I use instead of the parm so we can eat meat after?
You can use any grated cheese.