Lemon-Parsley Tagliatelle with Creamy Mushroom Sauce

1. Sauté the Base

In a medium saucepan, heat the olive oil and butter over low heat. Add the chopped onion and gently fry for 10 minutes until softened and translucent.

2. Cook the Mushrooms

Increase the heat to medium and add the sliced mushrooms to the saucepan. Cook for another 10 minutes, stirring occasionally.

3. Enhance the Flavor

Add the finely grated garlic to the mushrooms and cook for 2 minutes. Then pour in the white wine, allowing it to simmer and reduce by half.

4. Create the Creamy Sauce

Gently stir in the double cream to the reduced mushroom mixture. Once simmering, incorporate the lemon zest and grated parmesan. Season with salt and a generous amount of black pepper to taste.

5. Pasta Perfection

Cook the tagliatelle or linguini according to the package instructions. Before draining, reserve 100ml of the pasta cooking water.

6. Combine and Serve

Toss the cooked pasta into the pan with the creamy mushroom sauce, adding a bit of the reserved pasta water to achieve the desired consistency. Fold in the finely chopped parsley. Divide the pasta among bowls and garnish with additional grated parmesan cheese if desired.