# Garlic Mushroom Pasta · Salt & Lavender

Garlic Mushroom Pasta · Salt & Lavender takes 30 min (10 min prep, 20 min cooking) and serves 2.

Recipe by saltandlavender.com · original: https://www.saltandlavender.com/garlic-mushroom-pasta/  
Cuisine: Italian · Dish: Pasta  
On Meez: https://meezenplace.app/recipes/garlic-mushroom-pasta-recipe (with step-by-step Cook Mode)

This garlic mushroom pasta recipe is easy to make and incredibly delicious! The garlic butter parmesan sauce is freshened up with a touch of lemon and parsley.

## Ingredients (serves 2)

- 4 ounces uncooked pasta
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- ½ medium onion chopped
- 8 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- ½ teaspoon Dijon mustard
- ¼ cup chicken broth or veg broth or white wine
- ½ teaspoon lemon juice + zest of 1/2 lemon
- ½ cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt & pepper to taste

## Steps

1. In a large pot, bring salted water to a boil and cook the pasta al dente according to package directions
2. Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat
3. Add the chopped onions and sliced mushrooms, sautéing and stirring occasionally until mushroom water evaporates and the vegetables are deeply browned and caramelized
4. Stir the remaining butter into the skillet, then add minced garlic and Dijon mustard
5. Cook for about 1 minute until fragrant
6. Pour in the chicken broth, lemon juice, and lemon zest
7. Let the mixture bubble and reduce
8. Remove the skillet from heat
9. Stir in the grated parmesan cheese and chopped parsley
10. Add a couple tablespoons of hot pasta water, then toss the cooked pasta with the sauce
11. Season with salt and pepper to taste, and serve immediately

## Good to know

### Swaps

- No cremini mushrooms? Swap in sliced white button mushrooms.
- No Dijon mustard? A scant 1/4 teaspoon of yellow mustard works in a pinch.

### 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 broth to loosen the sauce.

### Making it ahead

Slice the mushrooms and chop the onion and garlic up to a day ahead and keep them covered in the fridge.

## Nutrition (per serving, 1 serving, as published by saltandlavender.com)

- Calories: 574 kcal
- Protein: 21 g
- Carbohydrates: 52 g
- Sugar: 5 g
- Fiber: 3 g
- Fat: 32 g
- Saturated fat: 16 g
- Cholesterol: 67 mg
- Sodium: 668 mg