Creamy Mushroom Pasta Dish (Print)

Pasta tossed in a creamy mushroom sauce with herbs, parmesan, and lemon for a cozy, flavorful meal.

# Ingredients:

→ Pasta

01 - 450 grams fettuccine or linguine

→ Sauce

02 - 56 grams unsalted butter
03 - 15 millilitres olive oil
04 - 450 grams baby bella mushrooms, sliced
05 - 3 garlic cloves, thinly sliced
06 - 1 tablespoon minced fresh thyme
07 - 1 teaspoon Italian seasoning
08 - 1.5 teaspoons salt
09 - 1.5 teaspoons black pepper
10 - 2 tablespoons all-purpose flour
11 - 240 millilitres dry white wine or chicken broth
12 - 480 millilitres heavy cream
13 - 25 grams grated parmesan cheese
14 - 60 millilitres reserved pasta water
15 - 2 tablespoons chopped fresh parsley
16 - 1 lemon, juiced and zested

→ Garnish (optional)

17 - Additional grated parmesan cheese
18 - Lemon zest
19 - Chopped fresh parsley

# Steps:

01 - Bring a large pot of heavily salted water to a boil. Cook fettuccine or linguine until al dente, about one minute less than the package instructions. Reserve 60 millilitres of cooking water before draining. If preparing ahead, toss the drained pasta with 14 grams unsalted butter to prevent sticking and set aside.
02 - While pasta cooks, heat olive oil and the remaining butter in a large skillet over medium heat. Add sliced garlic and cook for 1 minute until fragrant. Add sliced mushrooms and sauté, stirring occasionally, until softened and their juices have released, about 10 minutes. Stir in minced thyme, Italian seasoning, salt, and black pepper.
03 - Sprinkle all-purpose flour over the mushroom mixture. Whisk until the flour is fully incorporated, about 1 minute.
04 - Whisk in dry white wine or chicken broth, deglazing the pan. Bring to a simmer and cook for 3 to 5 minutes. Stir in heavy cream and grated parmesan cheese. Let the sauce simmer for 5 minutes, stirring occasionally, until slightly thickened.
05 - Add the drained pasta to the skillet and toss until the noodles are evenly coated. Gradually add reserved pasta water, one tablespoon at a time, until the sauce reaches a creamy consistency. Stir in chopped parsley, lemon juice, and lemon zest.
06 - Transfer to plates and serve immediately. Garnish with additional parmesan cheese, extra lemon zest, and more fresh parsley as desired.

# Additional Notes:

01 - Leftovers can be refrigerated for up to 5 days; freezing is not recommended for optimal texture.
02 - For gluten free adaptation, use gluten free pasta and substitute the flour with a certified gluten free alternative.
03 - Any mushroom variety works well; baby bella, cremini, or white button mushrooms are reliable options.
04 - Flour forms a roux to thicken the sauce; gluten free flour is suitable if needed.
05 - Select a standard dry white wine, not one labeled for cooking.

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