Two Cheese Linguine

The week after. Everyone rests. I had turkey sandwiches Monday, turkey soup Tuesday, turkey salad Wednesday. Thursday I threw out what was left and started fresh.

Group Tuesday — first one back after the holiday. Bernadette asked us to debrief. I said Thanksgiving was hard and good. The older widow said same. The new widow (six months out) had a difficult time — I could see it on her face. She said she cried through most of it and her in-laws were kind. Bernadette said, you made it.

Clinic — slower week. Many people take off the week. I used the quiet to catch up on chart notes and prior auths. Tedious and necessary. Shanice helped me with some. She is on top of her workflow now.

Dr. Rashid pulled me aside Thursday. He said, Kate, next year I want you to think about lead NP. The current lead, Joan, is retiring in 2028. I would want you ready. I said okay. I did not say yes or no. I said I would think about it. He said take your time.

That stuck with me. I told Meghan at 11 Tuesday night. She said do it. I said I will think. She said if Sean were here what would he say. I said he would say do it. I know he would. I am not there yet. I will be.

Liam got a gold star sticker on his first graded math test. He was 100%. He brought the paper home and pinned it on the fridge himself. Nora got a butterfly sticker on a pre-K coloring page and pinned hers right next to his. The fridge is getting crowded. I am not complaining.

Saturday pancakes. Burned the first one. Cranberry pancakes at Liam's request (I had a half jar of cranberry sauce left, not Colleen's, mine). Worked okay. A tart pancake. Nora approved.

Sunday dinner at Southie. Ma made turkey tetrazzini from the giant freezer bag of turkey she saved. Mushrooms, sherry, cream, pasta, more cheese than strictly needed.

Food of the week: turkey tetrazzini. It redeems the post-Thanksgiving lull.

Ma’s turkey tetrazzini Sunday reminded me that the best post-holiday food isn’t complicated — it’s creamy and generous and made from whatever is still in the kitchen. I don’t always have a freezer bag of turkey saved, but I almost always have pasta and cheese. This two-cheese linguine captures that same spirit: the mushrooms, the richness, the sense that something good can still come from the end of a long week. Liam and Nora both approved, which at this point is the only food review I need.

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4

Ingredients

12 oz linguine
2 tablespoons unsalted butter
3 cloves garlic, minced
8 oz cremini mushrooms, sliced
1/2 cup dry white wine or chicken broth
3/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt, plus more for pasta water
2 tablespoons fresh flat-leaf parsley, chopped
Pinch of nutmeg

Instructions

Cook the pasta. Bring a large pot of well-salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Drain and set aside.
Saute the mushrooms. In a large skillet over medium-high heat, melt butter. Add mushrooms and cook, stirring occasionally, for 5–6 minutes until golden and their liquid has evaporated. Add garlic and cook 1 minute more until fragrant.
Build the sauce. Pour in white wine or broth and scrape up any browned bits from the pan. Let it reduce by half, about 2 minutes. Lower heat to medium, stir in heavy cream, salt, pepper, and a pinch of nutmeg. Simmer 3–4 minutes until slightly thickened.
Add the cheeses. Remove skillet from heat. Stir in Parmesan and mozzarella until melted and smooth. If sauce is too thick, add reserved pasta water a splash at a time.
Toss and serve. Add drained linguine to the skillet and toss to coat evenly. Divide into bowls, top with parsley, and serve immediately with extra Parmesan if desired.

Nutrition (per serving)

Two Cheese Linguine — Ma’s post-Thanksgiving pasta, the kind that makes you glad leftovers exist