Mushroom Pasta Creamy (Printable Version)

Buttery mushroom sauce hugs soft pasta, boosted by lemon and parmesan for a cozy bite everyone loves.

# What You'll Need:

→ Pasta

01 - 1 pound of linguine or fettuccine noodles

→ Sauce

02 - 2 cups heavy cream
03 - 1 tablespoon fresh thyme, minced
04 - 1.5 teaspoons black pepper
05 - 0.25 cup of starchy water saved after draining pasta
06 - 16 ounces baby bella mushrooms, sliced up
07 - 4 tablespoons plain unsalted butter
08 - 1 teaspoon Italian blend seasoning
09 - 2 tablespoons plain flour
10 - 2 tablespoons chopped parsley
11 - 0.25 cup shredded parmesan cheese
12 - 1 lemon, both juice and grated peel
13 - 1.5 teaspoons salt
14 - 3 garlic cloves, cut up
15 - 1 tablespoon olive oil
16 - 1 cup dry white wine or use chicken broth

→ Garnish (optional)

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

# Step-by-Step Guide:

01 - Spoon onto plates and eat right away. Sprinkle on extra parsley, a bit more lemon peel, and another quick dusting of parmesan if you feel like it.
02 - Tip your drained pasta right into the pan and toss so everything’s coated nicely. If the sauce’s too thick, splash in the pasta water, a little at a time. Finish by mixing in parsley, lemon zest, and that lemon juice.
03 - Add white wine or chicken broth, scraping up all the good bits stuck to the bottom. Let it bubble away for a few minutes. Next, stir in the heavy cream and parmesan cheese. Keep it simmering and give it a stir now and then until it thickens up just a bit.
04 - Toss flour over the mushroom mix and stir until it’s all blended in. This just takes a minute.
05 - Fire up a big skillet on medium heat with the olive oil and leftover butter. Toss in the garlic for about a minute. Add mushrooms and let them cook down ’til they’re soft and juicy, which takes around 10 minutes. Now, mix in thyme, Italian seasoning, salt, and pepper.
06 - Fill a huge pot with water, salt it heavy, and get it boiling. Drop in your noodles and cook until they’re just about done—a minute before the box says to stop. Save a little pasta water before draining. If you want to make this ahead, toss the drained noodles in a spoon of butter so they don’t stick, then set aside.

# Additional Notes:

01 - Pop any leftovers in the fridge and they’ll last for 5 days. Don’t bother freezing, it won’t hold up well. You can also slice mushrooms a few days ahead and leave them uncovered in the fridge.
02 - Need it gluten free? Just use gluten free pasta and swap regular flour for a certified gluten free one. Salting the pasta water gives even more flavor.
03 - Any kind of mushrooms is fine here, but white button ones, cremini, or baby bellas are awesome in this dish.
04 - Flour’s job here is making the sauce thicker, which is called a roux. Gluten free flours work if you need to avoid wheat.
05 - Pick a regular dry white wine for this, not the kind that just says 'cooking wine.'

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