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Linguine with Mushroom Caesar Sauce

Linguine with Mushroom Caesar Sauce
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 8 ounces linguine (uncooked)
  • 2 tablespoons olive oil
  • 1 cup sliced onion
  • 1 pound white button mushrooms, sliced (about 5 cups)
  • 1 teaspoon minced garlic
  • 1 jar (7 ounces) roasted red peppers, drained and chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon Ground black pepper
  • 1-1/2 cups small Caesar or Italian-flavored croutons
  • 1/3 cup grated Parmesan cheese



1 Fill a large saucepan with salted water; bring to a boil.

2 Add linguine; cook until pasta is firm-tender, about 10 minutes. Drain, reserving 1/2 cup cooking liquid; set aside.

3 Transfer pasta to a large serving bowl; cover to keep warm.

4 Meanwhile, in a large skillet over medium-high heat, heat olive oil until hot. Add onion; cook, stirring occasionally, until crisp-tender, about 5 minutes.

5 Reduce heat to medium; add mushrooms and garlic; cook, stirring occasionally, until mushrooms are tender and just release their liquid, about 6 minutes.

6 Stir in roasted red peppers, salt and black pepper; cook until heated through, about 1 minute.

7 Add the reserved cooking liquid; pour over linguine. Stir in croutons and Parmesan cheese. Serve immediately.

Source: Photo and Recipe Courtesy of Mushroom Council and