Lemony Mushroom Pasta

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This is a great mushroom pasta that emphasizes the mushrooms’ richness and taste instead of pushing them over the top with cream. The citrusy notes are bright and happy on your palate, plus it’s...


  • 1 pound portabella mushrooms, full size or baby
  • 3 tablespoons olive oil
  • 1 large clove garlic, chopped
  • 1 sprig thyme leaves, stripped from the stalks (optional)
  • 1 dried cayenne pepper pod, deseeded and broken into large pieces (optional)
  • 3 medium shallots, thinly sliced
  • 1 tablespoons Italian parsley, roughly chopped
  • 1 lemon, juiced
  • 8 ounces pasta (2 ounces per person)
  • Salt and pepper to taste

Nutrition Facts


372 cals


12 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g


58 g


9 g


6 g


12 g


634 mg


  1. Cut the stalks from the mushrooms. Remove roots, if any, and cut the remaining stalks into chunks. Wipe the caps with a damp cloth and cut into a ½-inch dice.
  2. Heat the olive oil over medium-high heat until it starts to ripple. Add the garlic, thyme, and cayenne pepper, if using. Cook until the garlic starts to color. Add the shallots and parsley. Saute until the shallots start to color and soften.
  3. Add the mushrooms and salt and pepper to taste. Saute until the mushrooms start to give up their juices and color.
  4. Take the pan off the heat and add the lemon juice. Mix well, cover the pan and let it sit while you cook the pasta. Cook pasta according to package instructions. When the pasta is done, drain and toss the dripping pasta with the mushrooms. Serve with a grind of black pepper and freshly grated Parmesan cheese, if desired.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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