Quick-and-Creamy Pappardelle with Mushrooms

Sauté mushrooms in 2 tablespoons butter over medium-high until most of their moisture is gone and they’re beginning to brown, 10-15 min. Season to taste and transfer to a bowl.

In the same pan (not shown here but don’t let the mushroom bits go to waste!) over medium heat, melt the remaining butter and cook the garlic and shallot until soft and fragrant, 2-3 min. Add the wine, scrape up any browned bits, and simmer until reduced by half. Follow with the cream and mushrooms and simmer until thickened, 3-5 min. Season to taste.

Add the cooked pasta and toss to combine. Turn off the heat and add the cheese and a bit of pasta cooking water. Toss until melted and creamy. Stir in the lemon zest and juice. Divide among bowls and top with the herbs and lots of black pepper. Enjoy immediately.