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Lunch recipe · from the recipe book

One-Pot Potato Mushroom Linguine with Fresh Tomatoes

Linguine simmered right in a fresh tomato and garlic broth with tender potato cubes and earthy mushrooms, turning silky from the pasta starch and finished with basil and Parmesan.

One-Pot Potato Mushroom Linguine with Fresh Tomatoes

Ingredients

  • 2½ small450 gRed potatoescut into 1/2-inch cubes
  • 10½ oz300 gPasta, drylinguine, broken in half
  • 5½ medium700 gTomatoeschopped
  • 4¼ cups sliced300 gWhite mushroomssliced
  • 1⅓ cups240 gGreat northern or cannellini beans, canned, drained and rinsed
  • 1 medium110 gYellow onionthinly sliced
  • 5 cloves15 gGarlicthinly sliced
  • 2 tbsp30 gOlive oildivided
  • 4¼ cups1,000 gWater
  • 1 cup leaves24 gFresh basilleaves torn
  • ⅓ cup grated40 gGrated Parmesan
  • ¾ tsp5 gSaltdivided
  • ½ tsp1 gBlack pepper
  • ½ tsp1 gCrushed red pepper

Steps

  1. Prepare everything first: cube the red potatoes, chop the tomatoes, slice the mushrooms, onion and garlic, break the linguine in half and tear the basil. Divide the olive oil into two-thirds and one-third, the salt into two halves and the basil into two halves.
  2. Heat two-thirds of the olive oil in a wide pot or Dutch-oven-style pot over medium-high heat. Add the mushrooms and cook until browned, about 6 minutes.
  3. Add the onion and the first half of the salt and cook until soft, about 4 minutes. Stir in the garlic and red pepper flakes and cook 30 seconds.
  4. Add the tomatoes and cook, stirring, until they begin to break down, about 4 minutes.
  5. Pour in the water, add the red potatoes and bring to a boil. Simmer for 5 minutes.
  6. Add the linguine, the great northern beans, the remaining half of the salt and the black pepper. Simmer, stirring often so the pasta doesn't stick, until the linguine is al dente, the potatoes are tender and the liquid has thickened into a glossy sauce, 10 to 12 minutes.
  7. Take the pot off the heat and stir in half of the Parmesan and the first half of the basil.
  8. Serve drizzled with the remaining one-third of the olive oil and topped with the remaining half of the Parmesan and the remaining half of the basil.

Contains: Milk, Gluten.

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

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