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Creamy Lemon-Mushroom Pasta
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Creamy lemon pasta with fresh mushrooms and angel hair for a burst of earthy and bright flavors.
Ingredients:
  • 1 (8 ounce) package angel hair pasta
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 16 ounces sliced fresh mushrooms
  • salt and ground black pepper to taste
  • 1 tablespoon minced garlic
  • 1 cup heavy whipping cream
  • 1 small lemon, zested and juiced
  • 0.33333334326744 cup grated Parmesan cheese, or more to taste
  • 1 tablespoon minced fresh parsley
Instructions:
  • 1. Boil a large pot of salted water. Add angel hair pasta and cook until al dente, stirring occasionally, about 4 to 5 minutes. Save 1 cup of pasta water before draining.
  • Heat oil and butter in a large nonstick skillet over medium heat. Saute mushrooms until golden brown and tender, adjusting heat as needed. Season with salt and pepper. Stir in garlic and cook until fragrant, about 1 minute.
  • Pour the heavy cream into the pot and simmer until slightly thickened for 2 to 3 minutes. Add lemon zest and juice, then stir well. Mix in 1/3 cup of Parmesan cheese until it melts in. Taste and season with salt and pepper as needed.
  • Combine the cooked pasta with the sauce, incorporating reserved pasta water gradually as needed to achieve a creamy consistency that perfectly coats the pasta without becoming too thick or sticky.
  • Garnish the pasta with a sprinkle of minced parsley and an extra sprinkle of Parmesan cheese, if preferred.

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