Creamy pasta with golden mushrooms, a splash of lemon, and fresh herbs—simple, comforting, and irresistibly delicious.
Ingredients
200g Pasta Vera Casarecce (1/2 pack)
200g Mushrooms (we used portobello and button)
2 Tbsp Butter
1 Tbsp Olive oil
Thyme/Parsley/Chives
1/2 cup cream
Squeeze lemon juice
Salt and pepper to taste
Method
Cook the pasta in salted boiling water according to the packet instructions. Reserve ½ cup of the cooking water before draining. Set aside.
Heat oil and half the butter in a large frying pan. Add half the mushrooms in a single layer and cook undisturbed for about 3 minutes, until the edges are brown and starting to crisp. Turn and cook until all sides are golden and crispy. Remove and set aside. Repeat with the remaining mushrooms to ensure they stay crisp, not watery
Return all the mushrooms to the pan. Stir in cream, lemon juice, salt, and pepper.
Add the cooked pasta to the pan and mix well. Add a splash of reserved pasta water to thin the sauce as needed. Simmer briefly to combine.
