Start by bringing a large pot of salted water to a boil. Add the dried linguine and cook according to package instructions until al dente. Once cooked, reserve about ½ cup of pasta water for later use, then drain the pasta in a colander.
In a large skillet, melt the butter over medium heat. Once melted, add the sliced mushrooms and sauté for about 4-5 minutes until they are tender and begin to brown. Next, stir in the minced garlic and cook for an additional 1-2 minutes, or until fragrant.
In a separate bowl, whisk together the half and half, milk, and cornstarch until smooth. Pour this mixture into the skillet with the mushrooms and garlic, stirring well to combine. Season with salt and pepper to taste. Allow the sauce to simmer for about 5 minutes, stirring occasionally until it thickens.
Add the drained linguine to the skillet with the creamy mushroom sauce. Toss everything together, adding a bit of the reserved pasta water if the sauce is too thick. Ensure the pasta is well coated in the creamy goodness.
Plate the creamy garlic mushroom pasta and garnish with freshly cracked black pepper or a sprinkle of fresh herbs if desired. Enjoy your comforting dish warm!
