Fresh Pasta with Creamy Mushrooms and Citrus
This fresh pasta with creamy mushrooms is rich and comforting, with a deep, savoury flavour. Adding the bright lemon zest and fresh parsley creates a beautifully balanced dish that feels both indulgent and fresh.
Equipment
Ingredients
- 600 g pasta
- 600 g mixed mushrooms fresh, a mix of 2-3 types is best
- 3 medium shallot(s) finely chopped
- 90 mL heavy cream (35%)
- 1 lemon for zest and juice
- 0.4 cups flat-leaf (Italian) parsley chopped
- 1.5 tbsp unsalted butter cut into pieces
- 0.4 cups Parmesan cheese grated
- freshly ground black pepper to taste
Instructions
- Heat oil in a large pot over medium-high heat. Cook mushrooms in a single layer until edges are brown and starting to crisp, tossing occasionally to ensure all sides are seared. You may need to cook the mushrooms in batches to prevent them from crowding and steaming in the pan.
- Once cooked, remove mushrooms from the pot and set aside. In the pot, cook shallots in a bit of oil until translucent and soft, about 2-3 minutes. Add mushrooms back in and gently toss.
- Meanwhile, cook pasta in a large pot of boiling, salted water.
- Once cooked, use tongs to transfer the cooked pasta (and 1 cup of cooking liquid) to the pot with mushrooms, shallots, and heavy cream.
- Heat over medium and bring to a simmer.
- Add lemon juice, zest, parsley, butter, Parmesan cheese, black pepper and toss to combine. Taste and season as needed.
- Serve immediately.
Tried this recipe?Let us know how it was!