Lemon Butter Pasta with Mushrooms and Tomatoes

By Barefeet In The Kitchen

Ingredients

6 tablespoons butter
2 cloves garlic
6 - 8 ounces mushrooms
1/2 medium yellow onion (chopped small)
Optional: 1 teaspoon Better Than Bouillon chicken base
1/2 cup diced tomato
juice from 2 small lemons (about 1/4 cup)
1/4 teaspoon freshly ground black pepper
kosher salt (to taste only as needed)
8 ounces angel hair pasta
Pecorino Romano or Parmesan cheese (freshly grated)
fresh Italian Parsley, for serving

Prep Time5mins
Cook Time20mins
Servings4

Instructions

Cook the pasta, drain and set aside. Melt the butter in a large skillet over medium heat. Add the garlic and saute for less than a minute, just until it is fragrant.

Add the mushrooms, onions and the optional chicken base. Saute for about 5 minutes, until the mushrooms and onions are tender.

Add the lemon juice, tomatoes, and pepper. Simmer for 2-3 minutes, until the tomatoes are warm.

Add the cooked pasta to the sauce and toss well to coat. Serve and sprinkle with cheese, if desired. Enjoy