Our dinners are usually dealt with simple recipes but it will be a mundane one. So we need to try a simple but rich one and need to feel a new taste. So creamy mushroom pasta will be a better option. Come let's grab the taste
In a saucepan heat 2 tablespoons of .oil to medium-high heat. Sort half of the mushrooms in a single layer, untouched, for about 3 minutes, or until the edges are browned and until it becomes crisp. After giving the mushrooms a toss, sort the mushrooms for an additional 5 minutes, tossing once or twice during cooking. Transfer mushrooms to a platter using a slotted spoon and sprinkle with salt. Repeat the process with the remaining 2 tablespoons. oil, mushrooms, and salt.
Lower the heat to medium and add all of the mushrooms back to the pan. Now add peas and cook for about 2 minutes, stirring often until they become translucent and tender.
In the meantime, cook the pasta in a sizable pot of salted boiling water until extremely tender.
Transfer the pasta and mushrooms to a pot using tongs, then stir in the cream and 1 cup of pasta boiling liquid. Cook, stirring continuously, for about 3 minutes or until pasta is al dente and the liquid has slightly thickened on medium-high heat.
Turn off the stovetop. Add the parsley and butter. Parmesan, lemon zest, and juice, and toss to combine. If necessary, add more salt after tasting.
Divide the dish into the bowls and sprinkle with additional Parmesan