Creamy Lemon Mushroom Pasta
This creamy lemon mushroom pasta is a deliciously comforting dish that combines the rich, savory flavor of sautéed mushrooms with a zesty lemon cream sauce. Perfectly paired with your favourite pasta, it's a quick and easy meal that’s full of bright, fresh flavours and creamy goodness.
Here's how its made
To make this creamy lemon mushroom pasta, start by bringing a pot of water to a boil and cooking your pasta until al dente. While the pasta cooks, slice the mushrooms and sauté them in olive oil over medium-high heat for 8-10 minutes, until golden brown and deeply colored. Add minced garlic and cook for another minute, then toss in spinach and squeeze in fresh lemon juice. Cover the pan for 20-30 seconds to wilt the spinach.
Next, pour in heavy cream and chicken broth, then season with garlic & herb seasoning, red pepper flakes, salt, and black pepper. Simmer the sauce for 2 minutes, then add cold knobs of butter, stirring quickly to combine. Toss the cooked pasta and some pasta water into the sauce, letting it simmer for 1-2 minutes to absorb the flavors and thicken. Remove from heat, stir in grated Pecorino cheese, and squeeze in more lemon juice before serving, garnishing with extra Pecorino Romano if desired.
What to serve this with
I paired this with some simple chicken cutlets. I followed this chicken parmesan recipe but for the coating I simply did panko and omitted the grated cheese in the coating for a quicker cutlet.
Watch how its made
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- 2 tbsp olive oil
- 14 pcs cremini mushrooms
- 6 garlic cloves
- 1 box spinach
- 1/4 of a lemon juice
- 1.5 cups heavy cream (.5 cup more for extra saucy)
- 1 cup chicken broth
- 1 tsp garlic & herb seasoning
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 2-3 tbsp butter
- 1 pk papperdale pasta (400-500g)
- 1/4 cup Pasta water
- 1/2 cup pecorino romano
- Lemon wedges (for serving)
- Bring a pot of water to a boil.
- Slice mushrooms into even sized pieces.
- Once water is boiling, add in salt and pasta and cook until al dente. The pasta should be slightly undercooked as it will continue to cook in the sauce.
- Cook mushrooms in olive for about 8-10 minutes on medium high heat until golden brown and deep in colour.
- Add minced garlic to the mushrooms and sauté for an additional minute on medium heat.
- Add in spinach and squeeze in lemon juice then cover with a lid and allow about 30 seconds for the spinach to wilt.
- Pour in heavy cream and chicken broth and add in the garlic & herb seasoning, red pepper flakes, salt and black pepper. Simmer the sauce on medium heat for about 2 minutes.
- Add cold knobs of butter into the sauce and stir quickly to combine.
- Add the al dente pasta to the sauce along with pasta water and simmer the pasta in the sauce for 1-2 more minutes to cook the pasta all the way through. Stir the sauce constantly as the sauce simmers to encourage the pasta to release its starches into the sauces which will help thicken it up.
- Turn off the heat, sprinkle the grated pecorino on top and stir well into the sauce.
- Squeeze fresh lemon juice over the pasta before serving and sprinkle more pecorino Romano if desired.