Creamy Lemon Pasta with Sautéed Mushrooms and Fresh Thyme
Ingredients
- 1 poundpasta (penne, rigatoni, or similar)
- 1 poundmushrooms (cremini or button)
- 3 tablespoonbutter
- 4 clovesgarlic
- 1lemon
- ¾ cupheavy cream
- ½ cupparmesan cheese
- 2 teaspoonfresh thyme
- ·salt
- ·black pepper
- 2 tablespoonolive oil
Prep
- 01
Slice or quarter 1 pound mushrooms.
- 02
Mince 4 cloves garlic.
- 03
Zest 1 lemon and juice it.
- 04
Grate 1/2 cup parmesan cheese if not pre-grated.
Method
- 01
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain, reserving 1 cup of pasta water.
- 02
While pasta cooks, heat 2 tablespoons olive oil and 1 1/2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until golden and any liquid has evaporated. Season with salt and pepper, then transfer to a plate.
- 03
In the same skillet, reduce heat to medium and add the remaining 1 1/2 tablespoons butter. Add the garlic and cook for 30 seconds until fragrant.
- 04
Pour in the heavy cream and bring to a gentle simmer. Cook for 1–2 minutes, stirring occasionally.
- 05
Zest the lemon into the cream, then juice half of it into the pan. Stir in 1/2 cup grated parmesan and the fresh thyme. Taste and adjust seasoning with salt and pepper.
- 06
Add the drained pasta and mushrooms to the cream sauce. Toss gently to coat, adding pasta water 1/4 cup at a time if the sauce is too thick. The final consistency should be silky and coat the noodles lightly.
- 07
Serve immediately with extra parmesan and a small squeeze of fresh lemon juice on each plate.
Spice Tips
This recipe is intentionally mild and fresh. If you'd like more depth, add a pinch of white pepper or red pepper flakes to the mushroom sauté. A small handful of fresh parsley or tarragon stirred in at the end brightens the lemon further.
Make-ahead tip: Sauté the mushrooms up to 2 hours ahead; reheat gently in the skillet before proceeding. The pasta can be cooked and cooled, then tossed in warm sauce just before serving. For richer flavor, use half-and-half instead of heavy cream, though the sauce will be less luxurious.