Ingredients

8 ounces pappardelle, fettuccine, or linguine

10 ounces (280g) mushrooms, trimmed and sliced (about 3 cups sliced)

1 lemon

1 tablespoon olive oil

2 tablespoons butter

1 garlic clove, minced

2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme

1 teaspoon mushroom powder (optional)

1/4 cup (25g) shredded parmesan cheese, plus more for serving

Salt and fresh ground black pepper

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the pasta, stirring once or twice, for 1 minute less than the package suggests. Reserve 1/2 cup of the pasta cooking water before draining.

Step 2: Using a damp paper towel, gently clean the mushrooms to remove dirt. Discard any hard stems. Slice into 1/4-inch pieces or dice if the mushrooms are large.

Step 3: Finely zest the lemon using a microplane or fine grater until you have about 1 tablespoon of zest.

Step 4: Heat the olive oil in a large, wide skillet over medium heat. Add the mushrooms in a single layer and cook undisturbed for 3 to 5 minutes until browned on one side.

Step 5: Stir the mushrooms and cook for another 3 to 5 minutes until mostly golden brown all around. Add butter, minced garlic, thyme, mushroom powder (if using), lemon zest, and 1/4 teaspoon salt. Stir to combine.

Step 6: Reduce the heat to low. Add the drained pasta, 1/4 cup parmesan, and 1/4 cup of the reserved pasta water. Toss the mixture with tongs for about one minute to blend the flavors and finish cooking the pasta.

Step 7: If the pasta looks dry, add more reserved pasta water, up to the full 1/2 cup, until the sauce is silky and coats the noodles well.

Step 8: Taste and adjust the seasoning with salt and pepper. Squeeze the juice of half a lemon over the pasta and serve topped with extra parmesan and freshly ground black pepper.

Tips & Variations

For a richer flavor, try using a mix of mushroom varieties like cremini, shiitake, and portobello.

If you don’t have mushroom powder, simply omit it—the garlic and thyme provide plenty of aromatics.

Substitute fresh rosemary for thyme if preferred; it pairs well with mushrooms.

Add a splash of white wine or vegetable broth when cooking the mushrooms for extra depth.

For a vegan version, use plant-based butter and skip the parmesan or replace with nutritional yeast.

FAQs

Can I use dried pasta instead of fresh?

Yes, this recipe works well with dried pasta. Just follow the package instructions for cooking times and prepare the pasta slightly al dente since it finishes cooking in the sauce.

What is mushroom powder and do I really need it?

Mushroom powder is finely ground dried mushrooms that add concentrated umami flavor. It’s optional and you can skip it without affecting the overall taste much, especially if you use flavorful mushrooms and fresh herbs.