Garlic Rosé Cream Linguine
&
Pear Cranberry Spritz
We made this one recently for our own date night. We wanted something quick and easy that still felt special, and this was it. Garlic cream linguine, golden blue oyster mushrooms, a splash of rosé in the sauce, and plenty of Parmesan and fresh black pepper.
Get the pasta water going first, then let the mushrooms sit undisturbed in the pan until they're deeply golden. That sear is where the flavor lives. We plate them on top instead of tossing them in, so they keep their crisp edges.
To drink, we're pouring a Cranberry Pear Spritz. It's light and bubbly, and the Prosecco cuts right through the cream. It's a soft, pretty drink for the first cool evenings of fall.
Kevin & Kate
The Cocktail
Pear Cranberry Spritz
The Menu
Garlic Rosé Cream Linguine
Cook Along with Us
YOUR WEEKLY ESSENTIALS
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
For a perfectly timed dinner, start the pasta water first then sear the mushrooms while you wait for it to boil. Once the linguine goes in, start the cream sauce. The pasta and sauce will finish at the same time.
This week we're listening to Soul 'n' the City, a mix of new soul music with a vintage feel.
NOTES FORM THE KITCHEN
Just a few kitchen tips to make the most of this week's ingredients and flavors.
CHOOSE YOUR MUSHROOM
Blue oyster and shiitake are our two favorites here. We also tried lion's mane, and it had a slightly tangy, almost vinegary taste that didn't work for us in this sauce. Stick with oyster or shiitake for the best results.
NOT A MUSHROOM PERSON?
Swap in asparagus cut into 2-inch pieces and sauté it the same way until tender and lightly browned. Or stir a cup of peas into the sauce during the last minute or two of simmering.
ADD A PROTEIN
Shrimp or chicken both work well. Sear either one in the skillet before the mushrooms, set it aside, and add it on top when you plate.
ANY LONG PASTA WORKS
We went with linguine, but fettuccine, spaghetti, tagliatelle, or bucatini are all great here. Use whatever long pasta you love.
PASTA WATER IS OPTIONAL
We've made this both ways, with and without pasta water, and we prefer it without. The sauce stays richer and clings to the pasta better. If your cream reduces too far and the sauce feels thick, add a splash of reserved pasta water, a little at a time. Just don't assume you need it.
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We hope you enjoy this week's menu. And as always,
Keep the Plates Full and the Spark Alive
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