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Mushroom Thyme Pasta
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Mushroom Thyme Pasta

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 people

Ingredients

  • 6 oz uncooked egg noodles (or similar pasta)
  • 4 tbsp unsalted butter, divided
  • 2 shallots, thinly sliced
  • 8 oz sliced mushrooms
  • 2 tbsp chopped fresh thyme, plus more for garnish
  • 1 tbsp fresh lemon juice
  • 4 tsp low sodium soy sauce
  • 1/4 tsp ground black pepper
  • grated pecorino romano cheese, to taste

Instructions

PREP INSTRUCTIONS

  • Slice shallots and set aside.
  • Juice lemon and set aside.
  • Chop fresh thyme and set aside.
  • Grate cheese (amount to taste--I like a lot!) and set aside.

COOKING INSTRUCTIONS

  • Cook egg noodles according to package instructions. Drain, then set aside and keep warm.
  • While noodles are cooking, make the mushroom sauce. Heat 2 tbsp butter in a medium saucepan over medium-high heat. Add sliced shallots and stir to coat. After 1-2 minutes, add 2 tbsp chopped fresh thyme and stir to coat. Cook until shallots have slightly softened, about 5-6 minutes.
  • Add the remaining 2 tbsp butter and the mushrooms to the pan, then toss so the mushrooms are thoroughly coated. Stir in lemon juice, soy sauce, and black pepper. Let cook 6-8 minutes, until the mushrooms are tender.
  • Remove pan from heat. Spoon egg noodles into a bowl, then top with some grated cheese. Spoon mushroom sauce over the noodles, and top with more grated cheese and fresh thyme before serving.