Lemony Mushroom Pasta | Cook for Your Life

Lemony Mushroom Pasta

Rated 5 out of 5
5 out of 5 stars (based on 26 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

This is a pasta that emphasizes the rich, savory taste of mushrooms instead of covering it up with heavy cream. The citrusy notes brighten it up and pop on your palate. Try it with a...


  • 1 pound portobello mushrooms, or baby bellas (see Chef Tips)
  • 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 flat leaf parsley, roughly chopped
  • 1 lemon, juiced
  • 8 ounces pasta
  • Salt and pepper to taste
  • Parmesan cheese for serving (optional)
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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 any roots, then cut the stalks into chunks. Wipe the caps with a damp cloth and cut into a ½-inch dice.
  2. Heat the olive oil in a saute pan over medium-high heat. Add the garlic, thyme, and cayenne pepper, if using. Cook until the garlic starts to color. Add the shallots. 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 and parsley. Mix well, cover the pan, and let it sit while you cook the pasta. Cook the 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.

Chef Tips

Make sure the mushrooms are fresh. The gills (underside of the mushrooms) should be a velvety, pink-brown color with no dark, wet patches.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians 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, and the American Institute for Cancer Research and the American Cancer Society