• Ingredients:
  • water
  • salt
  • 8 oz dry tagliatelle pasta
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 tablespoon olive oil
  • 4 whole garlic cloves, minced
  • 4 tablespoons butter
  • 2 large lemons
  • freshly ground peppercorns
  • pinch of salt
  • Parmesan cheese (optional)
  • Fresh chives, chopped

Winter blues got you down? Liven up your meal the FunGuy way with loads of mushrooms and a squeeze of sunny lemon flavor! 

Rich buttery sautéed mushrooms, garlic, pungent peppercorns, and zesty lemon come together to coat strands of twirled tagliatelle pasta in this week’s recipe. What could be better? The fact that it takes less than 30 minutes and guaranteed to brighten up any cold or gloomy day!

DIRECTIONS:

  1. Bring a pot of water with a large pinch of salt to a boil over high heat. Add the tagliatelle to the pot and let it cook 8 minutes, or until tender. Drain the pasta of excess water, reserving a cup for the sauce, but make sure the pasta stays wet. Return the pasta to the pot and cover until ready to add to the sauce.
  2. While the pasta cooks, prepare the FunGuy mushrooms and lemon pepper butter sauce. 
  3. Using a citrus zester or a box grater gently grate the outside of one lemon, careful to only remove the yellow surface and not the white pith, over a cutting board. Cut both lemons in half and squeeze the juice into a bowl and set aside. 
  4. Melt the butter in a large sauté pan over medium heat. Add the garlic and allow it to cook 2 minutes or until lightly browned. Add the mushrooms and sauté 4 minutes. Pour the reserved pasta water into the pan with the mushrooms and cook 2-3 minutes, stirring frequently. 
  5. Add the tagliatelle and lemon juice to the pan and toss it with the mushrooms to coat the pasta in the sauce. Season with the freshly ground peppercorns, lemon zest, and salt to taste. Toss well to evenly coat the pasta. Turn off the heat. 
  6. Serve immediately with Parmesan cheese, chives, and additional pepper if desired.

Have a Fun meal