Begin by boiling a large pot of salted water. Add the 6 oz. of dried linguine pasta and cook according to the package instructions until al dente. Drain the pasta in a colander and set aside.
In a large skillet over medium heat, melt 3 tablespoons of butter. Once melted, add the 2 cloves of minced garlic and sauté for about 1 minute until fragrant. Then, add the 1 cup of sliced mushrooms and cook for an additional 5-7 minutes until the mushrooms are tender and golden.
In a mixing bowl, whisk together the 1 cup of half and half, 1 cup of milk, and 2 tablespoons of cornstarch until smooth. Pour this mixture into the skillet with the sautéed mushrooms and garlic. Reduce the heat to low and stir gently until the sauce thickens, about 3-5 minutes. Season with salt and pepper to taste.
Once the sauce has thickened, add the cooked linguine to the skillet. Toss gently to coat the pasta evenly in the creamy garlic mushroom sauce. Allow it to cook together for an additional couple of minutes, allowing the flavors to meld.
Serve your Creamy Garlic Mushroom Pasta hot, garnished with freshly cracked black pepper or a sprinkle of parsley if desired. Enjoy this comforting meal with a side salad or some crusty bread for a complete dining experience.
