Name: Easy creamy lemon garlic mushroom pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 500 g /1lb mushrooms sliced; 2 tbsp fresh parsley finely chopped; 2 tbsp chives finely chopped; 1 tsp chilli flakes (or to taste); ½ cup Parmesan cheese grated; salt to taste; pepper to taste; 500 g /1lb pasta cooked (reserve some of the cooking water); 2–3 cloves garlic finely chopped; 1–2 cups cream (I often only use 1 cup but if I want it a little saucier, will add a bit more); 2–3 tsp lemon juice

👨‍🍳 Instructions

✨ Meez Magic · 5 steps → 8 actions

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Heat the olive oil in a large pan and fry the sliced mushrooms until golden brown

Allow the mushrooms to release their moisture and cook off the liquid, stirring occasionally

Add the finely chopped garlic and sauté for another minute

Stir in the chilli flakes, fresh parsley, and chives. Squeeze in the lemon juice and mix well

Pour in the cream and allow the sauce to simmer, stirring occasionally, until it has thickened slightly

Season the sauce with salt and freshly ground black pepper to taste

Toss the cooked pasta in the creamy mushroom sauce, adding reserved pasta cooking water a little at a time to help the sauce coat the pasta evenly. Adjust the sauce consistency as needed to ensure it's creamy but not too thick

Sprinkle the pasta generously with grated Parmesan cheese and serve immediately while hot

🎉

You're all done!

Enjoy your easy creamy lemon garlic mushroom pasta — and don't forget to share.

From Cook Mode

Tips as you cook

Gather IngredientsMise en place makes cooking easier
Watch out · Fry MushroomsDon't overcrowd the pan
Release MoisturePatience lets liquid evaporate fully
Watch out · Add GarlicStir constantly to avoid burning garlic
Add Seasonings & LemonFresh lemon brightens the sauce
Simmer Cream SauceLow heat prevents curdling
Season SauceTaste as you season
Toss PastaAdd water gradually for perfect coating

Swaps, storing and making ahead

Good to know

Swaps

No fresh chives? Thinly sliced green onion tops work in their place.
Out of Parmesan? Pecorino Romano works well in its place.

Storing it

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat on the stove until steaming hot, with a splash of water or milk to loosen the sauce.