Here's an easy mushroom pasta recipe that you and your family will love! This creamy mushroom pasta is actually made without cream. The pasta is loaded with an umami taste and velvety parmesan sauce.
In a large pot, bring water to a boil and season with salt. Cook the pasta until al dente, according to the product packaging. Drain the pasta in a colander and reserve at least ½ cup of pasta water for the sauce.
Melt 2 tablespoons of butter in a large skillet. Add onion, mushrooms, a pinch of salt, and a pinch of black pepper. Cook until browned for 8-10 minutes over medium-high heat. Stir often.
Add garlic and thyme. Stir until fragrant.
Add the white wine and gently scrape the browned bits from the bottom of the pan with a spatula. Simmer until the wine is almost gone.
Add 2 tablespoons of butter, cooked pasta, ½ cup of pasta water, lemon zest, lemon juice, and parmesan cheese. Reduce the heat to medium-low. Toss well to make sure that pasta is fully coated.
Taste and adjust the seasoning with salt, black pepper, more cheese, or lemon juice if needed.
Notes
How to salt the pasta water. You can add 2 tablespoons of kosher salt for every 4 quarts of water (16 cups). Lemon. Use lemon juice sparingly to avoid extremely acidic pasta. Do not throw away pasta water. Keep some for cooking the sauce and some for reheating the leftovers. Add more seasoning. You can use any of your favorite spices, such as Italian seasoning, oregano, or rosemary. For extra heat, add some red chili pepper flakes. Storage.
Let the pasta cools down to room temperature before refrigerating.
Transfer the leftover to an airtight container.
Store the leftover for 3-5 days in the fridge or 3 months in the freezer.