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Lemon Herb Spinach Mushroom Pasta

Creamy Lemon Mushroom Pasta

The secret to a truly great mushroom pasta is developing a deep, nutty flavor from the mushrooms themselves. This is achieved by searing them in a hot pan and, most importantly, leaving them alone. If you stir them too early, they will steam and turn grey; letting them sit undisturbed is what creates a deeply browned, golden crust.
Prep Time10 minutes
Active Time25 minutes
Total Time35 minutes
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Ingredients

  • 1 pound papperdale pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 pound cremini mushrooms sliced
  • 1 shallot finely chopped
  • 5 cloves garlic minced
  • 3/4 cup heavy cream
  • 3/4 cup chicken broth
  • 1 tablespoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons Diamond Crystal kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Instructions

  • Bring a large pot of the salted water to a boil and cook the papperdale pasta until al dente according to the package directions. Reserve 1 cup of the pasta water before draining.
  • Heat the butter and the olive oil in a large skillet over medium-high heat until the butter is melted and foaming.
  • Add the mushrooms in a single layer and let them sear undisturbed for 3-4 minutes until golden brown on one side.
  • Stir the mushrooms and continue cooking for 4-5 minutes until tender and browned all over.
  • Add the shallot and cook for 2 minutes until softened.
  • Add the garlic and cook for 1 minute until fragrant.
  • Pour in the heavy cream and the chicken broth, then add the lemon zest, salt, and pepper.
  • Simmer the sauce for 4-5 minutes until slightly thickened.
  • Add the drained pasta to the skillet and toss to coat well in the sauce. Add splashes of the reserved pasta water if needed to loosen the sauce.
  • Remove the skillet from heat completely, then add the Parmesan and the parsley. Toss continuously until the cheese melts smoothly.
  • Stir in the fresh lemon juice and serve immediately with extra Parmesan.

Notes

Taking the pan off heat before adding cheese prevents clumping and ensures a smooth sauce.