creamy mushroom and parmesan pasta.

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 lb pasta, cooked al dente or just past

1 cup pasta water

10 crimini mushrooms, thinly sliced

4 tablespoons butter, divided

4-5 large cloves garlic, minced, about 2 tablespoons

1 cup heavy whipping cream

1 cup freshly grated parmesan, plus more for serving

1/2 lemon, juiced

1 tablespoon truffle oil

2 tablespoons finely chopped parsley

Directions

In a deep skillet, melt 2 tablespoons of butter over medium heat. Add sliced mushrooms and sauté until dark and golden brown on both sides, about 5 minutes.

Add garlic and remaining 2 tablespoons of butter and cook until fragrant and melted, about 30 seconds.

Add pasta and reserved pasta water to skillet and stir to combine. Stir in the heavy cream, combining into the sauce. Bring to a simmer and cook until slightly thickened, about 5 minutes.

Stir in the parmesan until creamy and melted. Squeeze the lemon juice into the pasta and stir. Remove from the heat and drizzle truffle oil over top.

Top with parmesan and parsley as desired.