Parmesan Mushroom Pasta (Print Version)

# Ingredients:

→ Base

01 - 4 oz dry pasta
02 - 1 tbsp olive oil
03 - 3 tbsp butter (split up)
04 - Half an onion, diced
05 - 8 oz cremini mushrooms, cut into slices
06 - 3 garlic cloves, finely chopped
07 - 1/2 tsp Dijon mustard

→ Sauce

08 - 1/4 cup of broth (chicken or veggie) or white wine
09 - 1/2 tsp lemon juice
10 - Grated peel of half a lemon
11 - 1/2 cup Parmesan cheese, freshly shredded
12 - 2 tbsp parsley, chopped
13 - Pinch of salt and a bit of pepper

# Instructions:

01 - Boil your pasta in salted water until it’s just tender.
02 - In a mix of oil and butter, cook onions and mushrooms for 8-10 minutes, stirring until golden brown.
03 - Toss in the Dijon, garlic, and the butter you saved earlier. Stir around for a minute.
04 - Pour in the broth and lemon juice. Let it simmer briefly (about a minute).
05 - Turn the burner off, mix in the Parmesan, parsley, and a splash of pasta water if needed. Combine everything with the pasta.

# Notes:

01 - Feel free to double up the recipe, but keep in mind mushrooms might take more time to cook perfectly.
02 - This makes a full meal for 2 people or works as a side for 4.

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