Looking for some serious weeknight comfort food? This low FODMAP mushroom linguini is in it to win it!
Cook your pasta according to the instructions. Reserve 1/3 cup of the pasta water. Then drain the pot and set the pasta aside.
While your pasta is cooking, melt your butter in a large frying pan over medium-high heat. Add the garlic and cook for 3-4 minutes, then strain out the garlic pieces and return the butter to the pan. Add the mushrooms and thyme. Cook until the mushrooms are golden brown (about 3 minutes).
Stir in the pasta, reserved cooking liquid, parmesan cheese, cream, lemon zest, lemon juice and pepper. Stir continually until the sauce becomes thick (about 1-2 minutes). Then stir in the parsley and serve.
I find it easier to melt the butter in a small frying pan or soup pot and pour it through a sieve lined with cheesecloth directly into my warmed cooking pan.