Earthy will be your new favorite adjective after your mouth meets this decadent linguine dish that still manages to be pretty healthy. “Both mushrooms and Brussels sprouts are at peak ripeness in the fall and whole-grain pasta has a toasty, nutty flavor that tastes best when paired with bold and assertive ingredients such as these,” says Chef Lorenzo Boni, Barilla Executive Chef (yes, the pasta giant, so it’s safe to say he knows a thing or two about dried dough).
“Aromatic herbs like thyme are also ideal in whole-grain pasta dishes,” he adds of the fiber-rich dish. Not feeling oyster ‘shrooms? Boni says you can go with any mushrooms from the forest that are available in fall like chanterelles or Porcini, or even farmed mushrooms such as portobello, cremini, oyster or shitake.
Whole-Grain Linguine with Oyster Mushrooms and Brussels Sprouts
Makes 6 servings
10 minutes min.
15 minutes min.
- 1 box whole-grain linguine
- 4 tablespoons extra-virgin olive oil, divided
- 1 clove garlic, minced
- 4 small sprigs of fresh thyme
- 12 whole small Brussel sprouts, quartered
- 1 pound oyster mushrooms
- 1 cup vegetable broth
- Salt and black pepper, to taste
- ½-cup Parmigiano cheese, grated (for non-vegan option)
How to make it