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Pappardelle with Lemony Thyme Roasted Mushrooms

Libby with Lemony Thyme, inspired by Simple Provisions
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2

Ingredients
  

  • 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
  • 1/3 cup freshly grated Parmesan cheese plus more for garnish
  • 1/3 cup cream
  • 1/4 tsp. salt
  • 1/2 tsp. freshly cracked black pepper
  • pinch nutmeg
  • 1 tsp. truffle oil
  • flat leaf parsley or fresh lemony thyme for garnish

Instructions
 

  • Preheat oven to 400 degrees.
  • 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.
  • Cook pasta in boiling water for 10 minutes or until al dente; drain reserving 1/4 cup cooking liquid.
  • 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, 1/4 cup reserved cooking liquid, cream, 1/3 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.