Weekend Kitchen: Mushroom Pappardelle with Lemon Cream Sauce

This pasta is so light and delicious and is probably one of the easiest dishes I've made in a while.

 

Ingredients:

- 16 oz. baby portobello mushrooms, sliced 

- 2 tbsp. butter

- 1 shallot, minced

- Juice of 1 - 1-1/2 lemons

- 1/2 cup heavy cream

- Salt & pepper to taste

- 1 lb. of papparedelle or pasta of your choice

- 1/2 cup freshly grated parmesan, plus additional for topping if desired

- 1/4 loosely packed basil leaves, minced

- Drizzle of olive oil

 

Directions:

1.  Boil a pot of water and cook pasta according to package instructions, or until al dente.

 

2.  While pasta is cooking, melt butter in large pan over medium-high heat.  Add mushrooms and stir until combined with butter.  Add shallot and salt and pepper to taste and continue cooking until mushrooms are soft (about 5 minutes).   

 

3.  Turn heat to low.  Add lemon juice and heavy cream and stir until combined.  Add pasta and basil to mushroom mixture and stir until combined.  Cook for an additional 1-2 minutes, adding the cheese and olive oil as you stir.

 

4.  Serves 4.  Top with additional parmesan and basil if desired.  Enjoy!

 

{ Recipe adapted from this one found on the Kendall Jackson blog }

 

The basil and the lemon are a perfect combination.  Yum.

 

This was so easy to prepare - I know I'll be making it again!

 

I couldn't post this week without a little shout out to my boys in GREEN!  The Spartans are going to the Final Four and will be playing Duke on Saturday. 

 

 

This is a picture of sister and I with one of our favorite players, Travis Trice (although, truly we love them all!).  Good luck to my MSU Spartans!  Go Green!  Go White!