Mushroom & Thyme Tagliatelle

• Tagliatelle(320 g)
• Mushroom(500 g)
• Onion(1)
• Garlic(3 cloves)
• Butter(2 tbsp)
• Olive oil(1 tbsp)
• Thyme(2 tsp)
• Vegetable Broth(180 ml)
• Heavy cream(250 ml)
• Parmesan(80 g)
• Lemon(1)
• Salt(1½ tsp)
• Black pepper(1 tsp)

Method

1. 1

   Bring a large pot of well-salted water to the boil. Meanwhile, finely chop the {Onion}, mince the {Garlic}, slice the {Mushroom}, grate the {Parmesan}, and zest half of the {Lemon}.

   ~12 min

2. 2

   Cook the {Tagliatelle} in the boiling water until just al dente according to the pack, usually 8–10 minutes. Reserve about 250ml pasta water before draining.

   ~10 min

3. 3

   While the pasta cooks, heat the {Olive oil} and {Butter} in a large deep frying pan over medium-high heat. Add the {Onion} with half the {Salt} and cook for 3 minutes until softened. Stir in the {Garlic}, {Thyme}, and {Mushroom}, then cook for 8 minutes, stirring now and then, until the mushrooms have released their moisture and turned golden.

   ~11 min

4. 4

   Pour in the {Vegetable Stock} and simmer for 2 minutes, scraping up any sticky bits. Add the {Heavy cream}, most of the {Parmesan}, the remaining {Salt}, the {Black pepper}, and the lemon zest. Simmer for 3–4 minutes until the sauce thickens enough to coat a spoon.

   ~6 min

5. 5

   Add the drained {Tagliatelle} to the sauce with a splash of reserved pasta water and toss until glossy and fully coated. Squeeze in a little juice from the {Lemon} to brighten it, adding more pasta water as needed to loosen. Serve with the remaining {Parmesan} scattered over the top.

   ~4 min