Our family enjoys this recipe for scalloped corn as a side dish.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ (16 ounce) package linguine pasta
- 3 tablespoons unsalted butter, or more as needed
- 2 cups sliced cremini mushrooms
- ½ cup diced onion
- 2 cloves minced garlic
- 1 tablespoon all-purpose flour, or more as needed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¾ cup heavy cream
- 2 1/2 tablespoons spreadable cheese with cracked pepper (such as Boursin)
- ½ teaspoon ground nutmeg, or to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving about 1 cup pasta water to thin out sauce later if necessary.
- Meanwhile, heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic in the hot butter until soft, about 5 minutes. Bring to a simmer over medium-high heat while stirring. Add flour, stirring constantly, to smooth out any lumps. Season with salt and pepper and continue to stir. Stir in cream; add cheese and nutmeg. Keep stirring; turn heat down to medium-low. Let simmer until thickened, stirring every 5 minutes to prevent lumps and sticking; you may need to turn heat down to low and add more butter.
- Mix in the cooked pasta and add splashes of reserved pasta water as needed to reach desired sauce consistency.
- Feel free to use milk instead of cream.
Nutrition Facts
| Calories | 468 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 16 g |
| Sodium | 622 mg |
| Sugars | 3 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |