Creamy Mushroom Pasta Dish (Print Version)

# Ingredients:

→ Pasta

01 - 1 pound fettuccine or linguine pasta

→ Sauce

02 - 4 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 16 ounces baby bella mushrooms, sliced
05 - 3 cloves garlic, sliced
06 - 1 tablespoon minced fresh thyme
07 - 1 teaspoon Italian seasoning
08 - 1.5 teaspoons salt
09 - 1.5 teaspoons black pepper
10 - 2 tablespoons all-purpose flour
11 - 1 cup dry white wine or chicken broth
12 - 2 cups heavy cream
13 - 0.25 cup grated parmesan cheese
14 - 0.25 cup reserved pasta water
15 - 2 tablespoons chopped fresh parsley
16 - 1 lemon, juiced and zested

→ Garnish (optional)

17 - Additional grated parmesan cheese
18 - Lemon zest
19 - Chopped fresh parsley

# Instructions:

01 - Bring a large pot of heavily salted water to a boil. Cook fettuccine or linguine until al dente, about one minute less than package instructions. Reserve 0.25 cup of cooking water before draining the pasta. If making ahead, toss the drained pasta with 1 tablespoon unsalted butter in a large bowl to prevent sticking and set aside.
02 - While the pasta cooks, heat olive oil and remaining butter in a large skillet over medium heat. Add sliced garlic and cook for 1 minute until fragrant. Add sliced mushrooms and sauté, stirring occasionally, until softened and their juices have released, about 10 minutes. Stir in fresh thyme, Italian seasoning, salt, and black pepper.
03 - Sprinkle all-purpose flour over the mushroom mixture and whisk until the flour is completely incorporated, about 1 minute.
04 - Whisk in dry white wine or chicken broth, deglazing the pan. Bring the mixture to a simmer and cook for 3 to 5 minutes. Stir in heavy cream and grated parmesan cheese. Let the sauce simmer for 5 minutes, stirring occasionally until slightly thickened.
05 - Add the drained pasta to the skillet and toss until the noodles are evenly coated in the sauce. Gradually add reserved pasta water, 1 tablespoon at a time, until the sauce reaches a creamy consistency. Stir in chopped fresh parsley, lemon juice, and lemon zest.
06 - Transfer to plates and serve immediately. Garnish with additional parmesan cheese, extra lemon zest, and more fresh parsley as desired.

# Notes:

01 - Leftovers will keep in the refrigerator for up to 5 days. For optimal texture, avoid freezing. Mushrooms may be sliced up to 5 days in advance and stored uncovered.
02 - For gluten free adaptation, substitute fettuccine or linguine and flour with certified gluten free alternatives. Use heavily salted water when cooking pasta for enhanced flavor.
03 - Any type of mushroom may be used. White button, cremini, or baby bella mushrooms work especially well for this dish.
04 - The flour is used to produce a roux, which thickens the sauce. A certified gluten free flour can be substituted if needed.
05 - For the wine, choose a standard dry white wine, not a variety labeled for cooking.

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