This Garlic Mushroom Pasta is incredibly savory, tasty and SO simple. It’s the perfect quick Spring dinner to whip up on a week night and is ultra delicious!
Begin by cooking the pasta. Once it’s done, drain it but SAVE 1 cup of the pasta water.
Dice the yellow onion, mince the garlic and slice the mushrooms.
To a large sauce pan, add in 2 tbsp of salted butter. Add in diced onions with a pinch of salt. Cook for 2-3 minutes Add in mushrooms and let cook until they are golden and brown - about 5-6 minutes. Add in garlic and let cook for 1 more minute. Turn this on low and let stay warm until the pasta is done cooking.
Once pasta is done, drain it but remember to save 1 cup of the pasta water.
Add 1/4 cup of chicken broth to the bottom of the pan with the mushrooms to deglaze it.
To the pan with the mushrooms, add in the pasta as well as about 1/2 cup of the pasta water, and parmesan cheese. Stir. Add in fresh parsley and salt and cracked pepper. If needed, add more pasta water. Let cook for one more minute.
Squeeze half of a lemon on top - taste and adjust seasoning if needed.
Garnish with fresh lemon zest, red pepper flakes and extra parmesan cheese! Enjoy!
This serves 2 people with generous leftovers :) Not sure it could serve up to 4 though - depends on how big the servings are! I just wanted to be generous with my servings just in case for this recipe.