Brown butter mushroom pasta

Share the love with this 20-minute pasta dish


Papardelle pasta
One stick of butter
Heavy cream
Mixed mushrooms (baby portobello, shiitake, and oyster)
One tsp minced garlic
One tsp lemon juice 
One handful spinach 
Parmesan cheese
Salt and pepper to taste


Boil the pasta al dente, drain then leave ¼ cup of the pasta water to the side. 
Bring saucepan to medium heat and brown stick of butter until it begins to foam. 
Slice and quarter the mushrooms then stir in with the butter, minced garlic, thyme and a pinch of salt and pepper. 
Toss in drained pasta, pour in the heavy cream and stir. Add lemon juice. 
Pour in the heavy cream, remaining pasta water to separate pasta, add the spinach to wilt then leave to simmer for five minutes, or until sauce thickens. 
Serve with parmesan.