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Dinner recipe · from the recipe book

Black Bean Poblano-Style Mushroom Crema Linguine

Long pasta tossed in a smoky, cumin-scented mushroom and black bean cream with tender broccoli, finished with lime, cilantro and crumbled queso fresco.

Black Bean Poblano-Style Mushroom Crema Linguine

Ingredients

  • 10½ oz300 gPasta, drylinguine
  • 12⅔ cups3,000 gWater
  • 3 cups florets280 gBroccolicut into small florets
  • 2 cups344 gBlack beans, canned, drained and rinsed
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 1½ tbsp20 gOlive oil
  • 1 medium110 gYellow oniondiced
  • 1 medium119 gGreen bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 3 cloves9 gGarlicminced
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • ¾ cup180 gVegetable broth
  • ⅓ cup85 gCream cheesesoftened and cubed
  • ½ cup (120 ml)120 gMilk, 2%
  • 2 tbsp30 gLime juice
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup crumbled60 gQueso frescocrumbled
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare first: slice the mushrooms, dice the onion and green bell pepper, mince the jalapeño and garlic, cut the broccoli into florets, and soften the cream cheese.
  2. Bring the water to a boil in a large pot. Add the linguine and cook 2 minutes less than the package says.
  3. Add the broccoli to the pot with the pasta for the last 3 minutes. Scoop out about 1/2 cup of the cooking water, then drain the linguine and broccoli.
  4. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook without stirring 3 minutes, then stir and cook until browned, about 4 minutes more.
  5. Add the onion, green bell pepper and jalapeño to the skillet and cook until soft, about 5 minutes. Stir in the garlic, cumin, smoked paprika and oregano and cook 30 seconds until fragrant.
  6. Pour in the vegetable broth and add the black beans. Lightly mash about a quarter of the beans with a spoon to thicken the sauce, and simmer 3 minutes.
  7. Lower the heat and stir in the cream cheese and milk until the sauce is smooth and creamy.
  8. Add the drained linguine and broccoli to the skillet and toss, adding splashes of the reserved cooking water until the sauce coats the pasta. Stir in the lime juice, salt and black pepper.
  9. Serve topped with the queso fresco and cilantro.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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