Updated: Sep 7
Makes 4 serves - Preparation time 5 minutes - cooking time 20 min
3 tablespoons butter
2 tablespoon olive oil
1 medium onion, chopped
400g Cremini mushrooms (white or baby bellas work too), sliced
3 cloves garlic, minced
½ cup chicken broth
1 teaspoon lemon juice + zest of 1 lemon
½ cup fresh grated Parmesan cheese
¼ cup fresh chopped flat leaves parsley
Salt & Pepper to taste
MAKING THE SAUCE
Prep your ingredients. Add the oil and 1 tablespoon of the butter to a frying pan over medium high heat. Once the pan is hot, add the onions and mushrooms. Suate’, stirring occasionally, until the water has been released from the mushrooms and cooked off and everything gets a good sear and is browned. It will take 8-10 minutes or possibly longer. Stir in the rest of butter and the garlic. Cook for about a minute or so. Add in the broth and lemon juice + zest, and let it bubble for about a minute. Take the pan off the heat and stir in the Parmesan cheese and parsley. Add a couple tablespoons of the hot pasta water prior to draining the pasta.
Bring a pot of salted water to a boil. Cook tagliatelle until tender, about 2 minutes.
Toss with sauce and serve.
Hope you enjoy this recipe! If you make it, please let me know your thoughts and tag me on my Fb page Pasta Journey or my Instagram a_pasta_journey . I would love to hear from you!