Pappardelle with Lemony Thyme Roasted Mushrooms
Prep time
Cook time
Total time
Serves: 2
  • 1 lb. mushrooms, sliced
  • 1 lemon, zest & juice
  • 1 Tbl. fresh lemony thyme
  • 3 Tbl. olive oil
  • sea salt & freshly cracked pepper
  • 4 ounces uncooked pappardelle pasta
  • 1 Tbl. olive oil
  • 1 shallot, thinly sliced
  • 2 garlic cloves, minced
  • ⅓ cup freshly grated Parmesan cheese, plus more for garnish
  • ⅓ cup cream
  • ¼ tsp. salt
  • ½ tsp. freshly cracked black pepper
  • pinch nutmeg
  • 1 tsp. truffle oil
  • flat leaf parsley or fresh lemony thyme for garnish
  1. Preheat oven to 400 degrees.
  2. Place sliced mushrooms in a single layer on a shallow rimmed baking sheet. Combine the zest of the lemon, with minced lemony thyme, and olive oil. Pour over mushrooms. Sprinkle mushrooms with salt & freshly cracked pepper. Stir to coat. Bake for 10 - 12 minutes; stirring midway through.
  3. Cook pasta in boiling water for 10 minutes or until al dente; drain reserving ¼ cup cooking liquid.
  4. Meanwhile heat 1 Tbl. olive oil in a large skillet over medium heat and sauté shallot and garlic, 2-3 minutes. Add in mushrooms, lemon juice, ¼ cup reserved cooking liquid, cream, ⅓ cup grated Parmesan cheese, cooked pasta, salt and freshly cracked black pepper. Toss well to combine; drizzle with truffle oil. Divide between two plates. Sprinkle with freshly grated Parmesan cheese and parsley.
Recipe by Lemony Thyme at