Step 1

Cook pasta in a large pot of boiling, salted water until al dente.

Step 2

While the pasta water is boiling, place the garlic and olive oil in a cold skillet large enough to hold the pasta. Heat over medium-low heat and let the garlic cook, stirring frequently, until it turns golden-brown.

Step 3

Add the sliced mushrooms to the skillet and season with salt and pepper. The mushrooms will express a lot of juice. Turn the heat to high or medium high and let the mushrooms cook, undisturbed, for 3-4 minutes, then stir them and continue cooking, stirring frequently, until they are golden-brown and all juices have evaporated.

Step 4

Stir in the sliced shallots and cook for barely a minute or two, just until they have softened.

Step 5

Add the cooked pasta to the skillet with a cup of the pasta water, lemon juice, zest and parsley. Add more salt and ground black pepper if needed. Toss together to mix.

Step 6

Turn off heat and serve the pasta hot, warm or at room temperature with vegan parm.