Lemon Garlic Mushroom Spaghetti
My pantry is never without at least 5 different shapes of pasta. It’s always our weekday meal.
- 1/2 lemon, zested
- salt to taste
- 250 g sliced mushrooms
- 1 cup of cream 250 ml
- 1/2 cup grated Parmesan
- 1 to 2 tablespoons of lemon juice
- 2-3 tablespoons finely chopped fresh parsley
- Pepper to taste
- 2 tablespoons of olive oil
- 2-3 garlic cloves, finely chopped
- 500 g of cooked pasta (reserve some of the cooking water)
First, heat the olive oil in a large pan then brown the mushrooms until they are golden.
Then, add the garlic and sauté for another minute before pouring in the cream.
Simmer for 5 minutes then add the lemon zest and juice and simmer for another minute or two until it thickens slightly. Season as desired.
Add the parsley and Parmesan and let the cheese melt before adding the pasta (reserve some of the pasta cooking water to add to the sauce).
Toss the pasta into the sauce, adding the reserved cooking water as needed. You want the pasta to be coated in sauce and the sauce not to be too thick.
Sprinkle with Parmesan and parsley and serve.
Happy Cooking Time.