Easy Garlic Mushroom Pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

8 ounces pappardelle, fettuccine or linguine

10 ounces (280g) mushrooms, trimmed and sliced (3 cups sliced)

1 lemon

1 tablespoon olive oil

2 tablespoons butter

1 garlic clove, minced

2 teaspoons fresh thyme leaves or 1/2 teaspoon dried

1 teaspoon mushroom powder, optional

1/4 cup (25g) shredded parmesan cheese, plus more for serving

Salt and fresh ground black pepper

Directions

Bring a large pot of salted water to a boil. Cook, stirring once or twice, for 1 minute less than the suggested cooking time on the package. The pasta will finish cooking in the sauce. Reserve 1/2 cup of the pasta cooking water.

Using a damp paper towel, brush off dirt from the mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if the mushrooms are larger, like portobello, cut into 1/4-inch cubes.

Use a microplane to zest the lemon finely. You need 1 tablespoon.

Heat the olive oil in a large, wide skillet over medium heat. Add the mushrooms and spread into one layer. Then cook, without moving, until browned on one side, 3 to 5 minutes.

Stir, and cook another 3 to 5 minutes, or until mostly golden brown on all sides. Stir in butter, garlic, thyme, mushroom powder, lemon zest, and 1/4 teaspoon salt.

Turn the heat to low and add the drained pasta, 1/4 cup parmesan, and 1/4 cup of the reserved pasta water. Use tongs to toss the pasta, cheese, and mushrooms around the pan for one minute.

If the pasta looks dry, add a splash more pasta water. I usually use the full 1/2 cup of pasta water.

Taste and adjust the seasoning. Squeeze over half a lemon. Serve with parmesan and fresh ground black pepper on top.

Nutrition

• Serving Size: 1/4 of the skillet
• Calories: 332
• Total Fat: 11.8g
• Saturated Fat: 5.1g
• Cholesterol: 18.9mg
• Sodium: 238.7mg
• Total Carbohydrate: 45.9g
• Dietary Fiber: 2.6g
• Total Sugars: 3.2g
• Protein: 11.7g