Recipe

Lemon Cream Pasta With Mushrooms Recipe

	Pieplate / All my dishes 5 months, 3 weeks ago Quick, different and good enough for company. Prep:15m Cook:15m Servings:4	Pieplate
	simple original side

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Ingredients

8 oz. pasta (I used farfalle--bow ties--but any shape would work)

2 T butter

8 oz cremini or button mushrooms

4" lemon zest, peeled off a fresh lemon with a vegetable peeler

1/2 to 1/3 c cream

Directions

Start water boiling for pasta.

Wash mushrooms, remove stems, and chop coarsely or slice fine.

Melt 1 T butter in a saucepan big enough to hold the mushrooms, add mushrooms, and stir to combine. Cover and cook over medium heat until the mushrooms are cooked through, then uncover and cook over low heat until most of the juices have evaporated.

Add pasta to boiling water and set timer (!)

To the mushrooms, add the cream and the strip(s) of lemon zest. Simmer until the lemon zest is soft, about 6 min. Use more or less cream depending on how much everything has evaporated.

When pasta is al dente, drain off all but 1/4 c water (can be a little less, but do leave some) and toss with the remaining 1 T butter.

Combine with the lemon cream-mushroom sauce; serve when you are ready.

This can be reheated in the micro-wave if the rest of the meal takes a while to prepare. Gently, of course.

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Comments

22566 5 months, 3 weeks ago said:
Hi, good to read you again,it has been a while.

Hope all is well.

The recipe reads easy to prepare..but the immensity of flavor is there.

Thank-you

Kind Regards

Joyce