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Heat the olive oil in a large pan then fry the mushrooms until golden brown.
Add the garlic and fry for another minute before pouring in the cream.
Allow to simmer for 5 minutes then add the lemon zest and juice and simmer for another minute or two until slightly thickened. Season to taste.
Add the parsley and Parmesan and allow the cheese to melt before adding the pasta (reserve some of the pasta cooking water to add to the sauce).
Toss the pasta in the sauce, adding reserved pasta cooking water as needed. You want the pasta to be coated in the sauce and for the sauce to not be too thick.
Sprinkle with more Parmesan and parsley and serve.