Creamy Lemon-Garlic Mushroom Carbonara

Finding the container of pasta on the counter instead of the pantry, I was unsure if the message was to pick up more, or to make dinner. I looked in the pantry and noticed several more boxes. So, I decided to make dinner. Bon Appetit.

½ box of pasta
6-7 mushrooms sliced
2 – 3 tbsp butter
2-3 cloves garlic finely chopped
1/2 lemon zested
2 lemons
2-3 tbsp fresh basil finely chopped
1 Tbsp mint
1/2 cup parmesan cheese grated
Herb n Farm Basil Sea Salt
1 egg

Preparation. Bring a large pot of salted water to a boil, add the pasta and cook for eight to 10 minutes or until tender yet firm. Meanwhile, cut mushrooms into slices. Melt butter and oil in a large skillet over medium heat. Add garlic, lemon slices, lemon zest, and mushrooms. Cook until the mushrooms start to turn golden – around five minutes. Turn heat down to medium high. Add pasta, about 3/4 cup of reserved pasta water, parmesan, egg, pepper, basil, and sea salt and stir.

Processed with MOLDIV

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5 Responses to Creamy Lemon-Garlic Mushroom Carbonara

  1. Wow sounds delicious and yummy

    Liked by 1 person

  2. Miriam says:

    Yum. I love all of these ingredients. Sounds delish

    Liked by 2 people

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