Creamy Lemon Mushroom Pasta
Ingredients
- 2 tbspolive oil
- 14 pcscremini mushrooms
- 6garlic cloves
- 1 boxspinach
- ¼a lemon juice
- 1 ½ cheavy cream
- 1 cchicken broth
- 1 tspgarlic & herb seasoning
- ½ tspred pepper flakes
- ½ tspblack pepper
- ½ tspsalt
- 2 tbspbutter
- 1pk papperdale pasta
- ¼ cpasta water
- ½ cpecorino romano
- lemon wedges
Directions
- 1
Bring a pot of water to a boil.
- 2
Slice mushrooms into even sized pieces.
- 3
Once water is boiling, add in salt and pasta and cook until al dente. The pasta should be slightly undercooked as it will continue to cook in the sauce.
- 4
Cook mushrooms in olive for about 8-10 minutes on medium high heat until golden brown and deep in colour.
- 5
Add minced garlic to the mushrooms and sauté for an additional minute on medium heat.
- 6
Add in spinach and squeeze in lemon juice then cover with a lid and allow about 30 seconds for the spinach to wilt.
- 7
Pour in heavy cream and chicken broth and add in the garlic & herb seasoning, red pepper flakes, salt and black pepper. Simmer the sauce on medium heat for about 2 minutes.
- 8
Add cold knobs of butter into the sauce and stir quickly to combine.
- 9
Add the al dente pasta to the sauce along with pasta water and simmer the pasta in the sauce for 1-2 more minutes to cook the pasta all the way through. Stir the sauce constantly as the sauce simmers to encourage the pasta to release its starches into the sauces which will help thicken it up.
- 10
Turn off the heat, sprinkle the grated pecorino on top and stir well into the sauce.
- 11
Squeeze fresh lemon juice over the pasta before serving and sprinkle more pecorino Romano if desired.
Creamy Lemon Mushroom Pasta
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
This creamy lemon mushroom pasta is comfort food at its finest - savory sautéed cremini mushrooms in a bright, zesty lemon cream sauce tossed with pappardelle pasta. Ready in just 20 minutes, the combination of heavy cream, pecorino romano, and fresh lemon creates a silky sauce that clings to every ribbon of pasta. Wilted spinach adds color and nutrition while a touch of red pepper flakes brings subtle heat. Restaurant-quality pasta made simple.