Ingredients
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1 lb spaghetti
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3 tbsp olive oil
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2 (8 oz) pkgs sliced baby bellas
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1 small shallot, thinly sliced
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1 lemon
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2 tbsp minced garlic
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1/2 (8 oz) pkg reduced-fat cream cheese, cubed
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2 tbsp chopped parsley
Steps
1
Heat a large pot of salted water to a boil on high. Cook the spaghetti according to package directions, reserving 3/4 cup pasta water. Drain.
2
Meanwhile, in a 12-inch skillet, heat the oil on medium-high. Add the mushrooms and shallot. Cook 10–12 min., until mushrooms are golden, stirring often. Meanwhile, zest entire lemon and squeeze 2 tbsp juice.
3
When mushrooms are done, stir in the garlic and cream cheese. Cook 1–2 min., until cream cheese is melted, stirring often. Add lemon zest, juice, and reserved 3/4 cup pasta water. Toss spaghetti with mushroom mixture. Season with salt and pepper to taste. Garnish with the parsley.
