Rosemary Garlic Linguine with Honey-Butter and Crispy Mushrooms

Serving Size:  2-3
Prep Time:  10 Minutes
Cook Time: 30 Minutes
Total Time:  40 Minutes


1/2 lb. Pappardelle’s Rosemary Garlic Linguine
Extra-virgin olive oil
8 oz. shiitake mushrooms, thinly sliced
Salt & pepper, to taste
4 Tbsp. butter
¼ cup honey
1 large rosemary sprig
2 oz. grated Parmesan cheese, plus more for garnish


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes.
  2. Drain, reserving 2 cups of pasta water, and set aside. 
  3. Meanwhile, heat a large skillet over medium-high heat. Add olive oil so that it comes about 1/8” up the sides of the pan. Once hot, add mushrooms in an even layer, working in batches if needed. Allow mushrooms to cook until golden and crisp, stirring often, about 10 minutes. Transfer mushrooms to a paper towel lined plate and season with salt & pepper. Wipe out the skillet and return to medium heat. 
  4. Add butter, honey and rosemary and bring to a simmer. Reduce heat to low and simmer for about 2 minutes.
  5. Add 1 cup of pasta water to the honey mixture, whisking until combined. Simmer for 2-3 minutes until the sauce has slightly reduced.
  6. Add pasta to the skillet and stir well. Add Parmesan cheese, stirring until melted. Add more pasta water if the sauce is too thick. Stir in crispy mushrooms.
  7. Divide the pasta into dishes and top with crispy mushrooms and honey-butter. Garnish with Parmesan. Serve and enjoy!