Garlic Mushroom Pasta
4 ounces Liviva Black Bean Fettuccine
3 tablespoons butter divided
1 tablespoon olive oil
1/2 medium onion chopped
7 ounces cremini mushrooms sliced
3 cloves garlic minced
1/2 teaspoon Dijon mustard
1/4 cup chicken broth or veg broth or white wine
1/2 teaspoon lemon juice + zest of 1/2 lemon
1/2 cup freshly grated parmesan cheese
2 tablespoons fresh parsley chopped
Salt & pepper to taste
Boil a salted pot of water and cook the pasta al dente according to package directions.
Meanwhile, prep your ingredients.
Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the onions and mushrooms. Sauté, stirring occasionally, until the water has been released from the mushrooms & cooked off and everything gets a good sear and is browned/caramelized (this gives a ton of flavor). It'll take 8-10 minutes or possibly a bit longer.
Stir in the rest of the butter, plus the garlic and Dijon mustard. Cook for about a minute.
Add in the broth and lemon juice + zest, and let it bubble for about a minute or so.
Take the pan off the heat and stir in the parmesan cheese and parsley. Add a splash of the hot pasta water prior to draining the pasta (a couple tablespoons) and then toss the pasta with the sauce. Season with salt & pepper as needed and serve immediately.