Garlic Chive Creamy Mushroom Pasta

Serving Size:  4-6
Prep Time:  10 Minutes
Cook Time: 35 Minutes
Total Time:  45 Minutes


1 lb. Pappardelle's Garlic Chive Pappardelle
4 Tbsp. extra-virgin olive oil
1 lb. mixed mushrooms (oyster, cremini, shiitake), cut into bite-size pieces
2 shallots, finely chopped
1/2 cup heavy cream
1/3 cup parsley, finely chopped
Zest and juice of ½ lemon
2 Tbsp. unsalted butter, divided
3 oz. grated Parmesan cheese, plus more for serving
Salt & pepper, to taste


  1. Heat 2 Tbsp. olive oil in a large pot over medium-high heat. Cook half of mushrooms in a single layer until edges are brown and start to crisp, about 3 minutes. Toss mushrooms and continue to cook, stirring occasionally, until all sides are brown and crisp, about 5 minutes. Using a slotted spoon, transfer mushrooms to a plate. Season with salt & pepper. Repeat with remaining 2 Tbsp. olive oil and mushrooms.
  2. After mushrooms are cooked, reduce heat to medium-low and return mushrooms to the pot. Add shallots and cook, stirring often, until translucent and softened, about 2 minutes.
  3. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until about 2 minutes less than al dente, about 6-8 minutes. Drain, reserving 1 cup pasta water. 
  4. Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta water. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Remove from heat.
  5. Add lemon zest and juice, parsley, butter, ½ oz. Parmesan, and salt & pepper, to taste, and toss to combine.
  6. Divide pasta into dishes. Top with Parmesan. Serve and enjoy!