Creamy Mushroom Pasta for Weeknights

A quick and comforting creamy mushroom pasta dish that combines perfectly cooked pasta with a velvety sauce and browned mushrooms for a rich flavor.

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Cook the pasta: Bring a large pot of salted water to a rolling boil and add the pasta. Cook until just shy of al dente, about 8-10 minutes. Reserve 240-360 ml (1-1½ cups) of starchy pasta water before draining.
Brown the mushrooms: While the pasta cooks, heat the olive oil and butter in a skillet over medium-high heat. Add the mushrooms in a single layer and cook without moving for 2-3 minutes, then stir and continue browning for another 3-4 minutes.
Soften aromatics and deglaze: Push the mushrooms to the side, add the minced shallot and garlic, and sauté until translucent. Pour in the white wine and scrape up browned bits; simmer until reduced by half, about 2 minutes.
Build the sauce: Add the broth and heavy cream along with the thyme. Simmer gently for 3–4 minutes until slightly thickened.
Finish with pasta and cheese: Transfer the drained pasta to the skillet and add reserved pasta water as needed, tossing over medium heat for 1-2 minutes. Stir in grated Parmesan and lemon juice.
Serve: Divide among bowls, garnish with parsley and extra Parmesan, and serve immediately.

For a lighter dish, substitute half-and-half for heavy cream. Store leftovers in an airtight container for up to 3 days.