Mushroom Lemon Pasta

If you're searching for a vegetarian pasta dish that's both comforting and refreshing, this simple lemon cream pasta with mushrooms is sure to impress. Perfect for busy weeknights or cozy weekends, this lemon garlic mushroom pasta brings restaurant-quality flavor to your table in under 30 minutes.

Ingredients

• 300g (10 oz) pasta (spaghetti, linguine, or tagliatelle)

• 250g (8 oz) mushrooms (button or chestnut), sliced

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 garlic clove, minced

• 1 lemon (zested and juiced)

• 200ml (7 oz) heavy cream

• 50g (2 oz) Parmesan cheese, grated

• Salt and freshly ground black pepper

• Fresh parsley, chopped (optional, for garnish)

Directions

1. Cook the pasta in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.

2. Heat olive oil and butter in a large skillet over medium heat. Add the mushrooms and sauté until golden brown and tender.

3. Add the minced garlic and cook for 1 minute until fragrant.

4. Pour in the heavy cream and bring to a gentle simmer. Stir in the lemon zest and juice.

5. Add the Parmesan cheese and stir until melted and combined. Season with salt and pepper to taste.

6. Toss the cooked pasta in the sauce, adding reserved pasta water as needed to achieve the desired consistency.

   Serve immediately, garnished with fresh parsley and extra Parmesan if desired.