Ingredients
Scale
- 4 ounces pasta (uncooked)
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- ½ medium onion, finely chopped
- 8 ounces cremini mushrooms, thinly sliced
- 3 minced garlic cloves
- ½ teaspoon mustard
- ¼ cup chicken or vegetable broth
- ½ teaspoon lemon juice and zest of ½ lemon
- ½ cup freshly grated vegetarian Parmesan-style cheese (or a plant-based Parmesan alternative)
- 2 tablespoons parsley, chopped
- Salt and pepper, to taste
Instructions
- Cook the pasta
Bring a big pot of salted water to a boil and cook your pasta until it’s al dente. I always taste a strand a minute before the package says it’ll be done. Drain it, but save a bit of that starchy pasta water (it’s gold for the sauce). - Sauté the mushrooms and onions
Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once it’s hot, toss in the onions and mushrooms. Don’t rush this step! Let the mushrooms release their water and cook until they’re golden brown and caramelized, which could take up to 10 minutes. (Pro tip: Don’t overcrowd the pan, or they’ll steam instead of sear.) - Add the flavor bombs
Stir in the remaining butter, garlic, and mustard. Cook for about a minute until everything smells heavenly. - Deglaze with broth and lemon
Pour in the broth, lemon juice, and zest, scraping up any browned bits from the bottom of the pan (that’s flavor central!). Let it bubble for a minute to thicken slightly. - Make it creamy
Remove the pan from heat and stir in the Parmesan cheese and parsley. Add a splash of pasta water if the sauce feels too thick—it’ll help everything coat the pasta beautifully. - Combine and serve
Toss the cooked pasta into the skillet, mixing until every strand is coated in sauce. Season with salt and pepper, and serve immediately.
Notes
If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or water to loosen the sauce. Be careful not to overheat, as the sauce can dry out. I don’t recommend freezing this dish since the texture of the mushrooms and sauce can change.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch