Easy and Elegant Lemony Wild Mushroom Pasta

Staff Writer
Easy and Elegant Lemony Wild Mushroom Pasta
Easy and Elegant Lemony Wild Mushroom Pasta
Debbie Koenig

Easy and Elegant Lemony Wild Mushroom Pasta

A quick sauté of mixed mushrooms, tossed with garlic, lemon juice, and thyme, and thickened with Parmesan and pasta water is the basis for this easy pasta dish, perfect for busy weeknights when you've got to juggle cooking with taking care of the kids.

Click here to see 15 Easy 15-Minute Pasta Recipes.

4
Servings
337
Calories Per Serving
Deliver Ingredients

Ingredients

  • Salt and pepper, to taste
  • 8 Ounces fettuccine
  • 2 Tablespoons olive oil
  • 12 Ounces mixed mushrooms, such as cremini, shiitake, pom pom, yellow oyster, and enoki, sliced, torn, or chopped
  • 2 small cloves garlic, chopped finely
  • Juice of 1 lemon
  • 1 Teaspoon fresh thyme leaves
  • 1/4 Cup grated Parmesan, plus more for serving

Directions

Bring a large pot of salted water to a boil, and add the fettuccine.

Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. When it shimmers, add the heartier mushrooms (such as the cremini and shiitake) and season with salt and pepper, to taste. Cook undisturbed for 3-4 minutes, then stir once and cook for 3 more minutes.

Add the garlic and cook, stirring, for about 1 minute, then add the remaining mushrooms and cook for 30 more seconds. Add the lemon juice and thyme and reduce the heat to very low (you don’t want those delicate mushrooms to overcook).

The pasta should be just about ready. Before draining, reserve 1 cup of the starchy cooking water. Once drained, add the pasta to the skillet and top with the Parmesan. Stir and add enough reserved cooking water to fully moisten the pan. Increase the heat to medium and cook until the dish takes on a saucy consistency, for 1-2 more minutes. Serve topped with more Parmesan.

Easy Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Easy Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.

Nutritional Facts

Total Fat
10g
15%
Sugar
2g
N/A
Saturated Fat
2g
11%
Cholesterol
5mg
2%
Protein
12g
25%
Carbs
51g
17%
Vitamin A
15µg
2%
Vitamin B6
0.2mg
10%
Vitamin C
8mg
14%
Vitamin D
0.1µg
N/A
Vitamin E
1mg
5%
Vitamin K
5µg
6%
Calcium
105mg
10%
Fiber
5g
19%
Folate (food)
53µg
N/A
Folate equivalent (total)
53µg
13%
Iron
2mg
11%
Magnesium
49mg
12%
Monounsaturated
6g
N/A
Niacin (B3)
7mg
35%
Phosphorus
251mg
36%
Polyunsaturated
1g
N/A
Potassium
471mg
13%
Riboflavin (B2)
0.2mg
13.7%
Sodium
400mg
17%
Thiamin (B1)
0.3mg
16.9%
Zinc
2mg
11%

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