Creamy Mushroom Pasta

Heat extra-virgin olive oil (1 tbsp) in a large cast iron skillet over medium-high heat. Add half the mixed mushrooms (1 lb), sea salt (0.25 tsp), and [freshly ground black pepper] and toss. Cook, stirring only occasionally, for 5 to 8 minutes, or until soft and browned. Remove from the skillet and set aside. Add the remaining extra-virgin olive oil (1 tbsp) to the skillet and repeat the cooking process with the remaining mixed mushrooms (1 lb). Start 8m timer

Meanwhile, bring a large pot of salted water to a boil. Prepare the pappardelle pasta (8 oz) according to the package directions, cooking until al dente. Reserve pasta water (1 cup) before draining. Drain the pappardelle pasta (8 oz) and toss it with a drizzle of [extra-virgin olive oil] to prevent sticking.

Allow the pasta pot to cool slightly and return it to the stove. Add plant butter (2 tbsp) and heat over medium heat until melted, then add shallots (2) and the remaining sea salt (0.25 tsp) and cook, stirring, for 3 to 5 minutes, or until translucent. Stir in chopped fresh rosemary or fresh thyme leaves (2 tsp) and garlic cloves (2 clove). Add dry white wine (0.33 cup) and dijon mustard (1 tsp) and let the wine cook down for 30 seconds. Start 5m timer

Add the [pappardelle pasta], vegan parmesan (0.33 cup), and pasta water (0.25 cup) and toss, adding more [pasta water] as needed to lightly coat the [pappardelle pasta]. Stir in fresh lemon juice (1 tbsp), then fold in the [mixed mushrooms]. Sprinkle with [chopped fresh parsley] and season to taste. Serve with more grated [vegan parmesan].