Mushroom Cream Pasta (Print Version)

Creamy mushroom sauce, noodles, parmesan, herbs, and a squeeze of lemon make this cozy pasta you'll crave.

# Ingredients:

→ Pasta

01 - 450 grams linguine or fettuccine noodles

→ Sauce

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

→ Garnish (optional)

17 - More grated parmesan cheese
18 - Extra lemon zest
19 - Fresh parsley, chopped

# Steps:

01 - Scoop everything onto plates right away. Sprinkle more lemon zest, extra parsley, or as much parmesan as you like before digging in.
02 - Toss your drained noodles into the pan and stir them so they get covered. If the sauce seems thick, pour in your saved pasta water a spoonful at a time. Add parsley, lemon juice, and zest now.
03 - Mix in your cream and parmesan cheese and keep stirring gently. Let it bubble for about five more minutes, and stir sometimes so it doesn’t stick.
04 - Pour the wine (or broth) into your mushrooms and scrape up any bits stuck to the bottom. Keep it on a gentle boil for three to five minutes.
05 - Dust the flour over your mushroom mix. Whisk it until the flour’s all stirred in and gone, about a minute.
06 - While noodles boil, toss olive oil and the rest of your butter in a big pan. Throw in the sliced garlic and let it cook for about a minute—should smell awesome. Add mushrooms and let them get tender and juicy, stirring now and then for around 10 minutes. Add thyme, Italian spices, salt, and pepper last.
07 - Fill a large pot with salty water and bring it to a boil. Boil your pasta until it’s just a bit firmer than the box says. Before you drain it, scoop out 60 millilitres of the cooking water and save it. If you want to make the pasta ahead of time, coat with about 14 grams of butter so it won’t clump together and set it aside.

# Notes:

01 - Pop leftovers in the fridge for up to five days. The texture won’t be great if you freeze, so best to just refrigerate it.
02 - Swap in gluten free flour and noodles if you can’t eat regular pasta.
03 - Don’t worry — just use whatever mushrooms you’ve got: cremini, baby bella, or white ones all work fine.
04 - You’ll need the flour to make the sauce thick. If you’re avoiding gluten, gluten free flour will do the job.
05 - Don’t grab wine with the words 'cooking wine' on the label — just a normal dry white wine is perfect.

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