This creamy mushroom pasta is an easy, hearty dish for the mushroom lovers out there. It’s also a great vegetarian option!
Ingredients
4 servings
-
4 Tbsp. extra-virgin olive oil
-
1 lb. mixed mushrooms (any kind you like)
-
Kosher salt
-
2 medium shallots, finely chopped
-
1 lb. spaghetti or bucatini
-
½ cup heavy cream
-
⅓ cup finely chopped parsley
-
Zest and juice of ½ lemon
-
2 Tbsp. salted butter, cut into pieces
-
½ oz. Parmesan, finely grated (about ½ cup), plus more for serving
-
Freshly ground black pepper
Heat extra virgin olive oil in a pan over medium-high heat and sauté sliced mushrooms. Once browned add finely chopped shallots.
Meanwhile, add pasta (I used Bucatini) to a pot and cook (in salted water) until very al dente!
Using tongs, transfer pasta to the pan of mushrooms and shallots (do not drain!) Add 1 cup of pasta water and 1/2 cup of heavy cream and cook for about 3 minutes for the pasta to finish and the cream to thicken.
Remove pot from heat and add lemon zest and juice of 1/2 lemon, 2 tbsp of salted butter. Top with finely grated parmesan, parsley and cracked black pepper.
Enjoy!
EverAmar 