I stole this recipe for Linguine with Two Sauces from The Complete Cooking Light Cookbook. Two different sauces make up this dish. A white sauce made with milk and Swiss cheese is mixed with cooked mushrooms. Then cooked linguine is combined with the white sauce and placed in a casserole dish. Seasoned tomato sauce is poured on top and sprinkled with cheese. This two sauce pasta is finished by being baked in the oven. September 15th is National Linguine Day (to see more Food Holidays click National Food Holidays) and what better way to celebrate than with the recipe for Linguine with Two Sauces?
“No man is lonely while eating spaghetti; it requires so much attention.” – Christopher Morley, American Journalist, novelist, essayist and poet (see more quotes in the Quotes tab)
Preheat oven to 350 F. Heat 2 tsp olive oil in a nonstick skillet over medium heat. Add 2 minced cloves of garlic and sauté 30 seconds. Add 1 tbsp chopped basil, ¼ tsp pepper, ¼ tsp salt and 2 cans (14.5 oz) Italian-style diced tomatoes; cook over low heat 20 minutes, stirring occasionally. Set aside.
Bring 4 quarts of water to a rolling boil. Add 1 pound uncooked linguine; cook 10 minutes or until “al dente.” Drain; keep warm. Place a large saucepan coated with cooking spray over medium-high heat until hot. Add 4 cups sliced cremini or button mushrooms and cook 5 minutes.
Remove mushrooms from pan; set aside. Add ½ cups flour to saucepan. Gradually add 2 cups milk, stirring with a whisk until blended.
Place flour mixture over medium heat, and cook until thick (about 3 minutes), stirring constantly. Stir in 1 cup (4 oz) shredded Swiss cheese, ½ cup dry white wine, ½ tsp pepper and ¼ tsp salt.
Cook until cheese melts (about 1 minute), stirring constantly.
Remove from heat; stir in mushrooms.
Combine linguine and mushroom sauce together. Spoon linguine mixture into 13×9 inch baking dish coated with cooking spray.
Spread tomato sauce over linguine mixture; sprinkle with ¼ cup grated Parmesan cheese.
Cover with foil and bake at 350 F for 20 minutes. Uncover and bake an additional 5 minutes.
Enjoy celebrating National Linguine Day with Linguine with Two Sauces!
Linguine with Two Sauces
Two different sauces make up this dish. A white sauce made with milk and Swiss cheese is mixed with cooked mushrooms. Then cooked linguine is combined with the white sauce and placed in a casserole dish. Seasoned tomato sauce is poured on top and sprinkled with cheese. This two sauce pasta is finished by being baked in the oven.
Ingredients
- 2 tsp olive oil
- 2 garlic cloves minced
- 1 tbsp chopped fresh basil
- ¼ tsp black pepper
- ¼ tsp salt
- 2 cans 14.5 oz Italian-style diced tomatoes, undrained
- 4 quarts water
- 1 pound uncooked linguine
- Cooking spray
- 4 cups sliced cremini or button mushrooms about 12 oz
- ½ cups AP flour
- 2 cups 1% low fat milk
- 1 cup 4 oz shredded reduced-fat, reduced-sodium Swiss Cheese (such as Alpine Lace)
- ½ cup dry white wine
- ½ tsp black pepper
- ¼ tsp salt
- ¼ cup 1 oz grated fresh Parmesan cheese
- Oregano sprigs optional
Instructions
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Preheat oven to 350 F.
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Heat oil in a nonstick skillet over medium heat. Add garlic and sauté 30 seconds. Add basil, ¼ tsp pepper, ¼ tsp salt and tomatoes; cook over low heat 20 minutes, stirring occasionally. Set aside.
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Bring 4 quarts of water to a rolling boil. Add pasta; cook 10 minutes or until “al dente.” Drain; keep warm.
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Place a large saucepan coated with cooking spray over medium-high heat until hot. Add mushrooms and cook 5 minutes. Remove from pan; set aside. Add flour to saucepan. Gradually add milk, stirring with a whisk until blended. Place flour mixture over medium heat, and cook until thick (about 3 minutes), stirring constantly. Stir in Swiss cheese, wine, ½ tsp pepper and ¼ tsp salt. Cook until cheese melts (about 1 minute), stirring constantly. Remove from heat; stir in mushrooms.
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Combine linguine and mushroom sauce in a large bowl. Spoon linguine mixture into 13x9 inch baking dish coated with cooking spray. Spread tomato sauce over linguine mixture; sprinkle with Parmesan cheese. Cover with foil and bake at 350 F for 20 minutes. Uncover and bake an additional 5 minutes. Garnish with oregano sprigs if desired.