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Snail-shaped pasta in a creamy mushroom sauce delivers vegetarian comfort food at its finest. This fresh mediterranean dish is a family-friendly choice for an elegant yet easy weeknight dinner.
Bring a large pot of salted water to a boil and cook the lumache pasta just shy of al dente (about 1-2 minutes less than package instructions) to retain a firm texture; reserve 1/2 cup of pasta water before draining.
Meanwhile, finely dice the shallot and slice the cremini mushrooms thinly for even cooking.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the shallot and sauté for 1 minute, then add mushrooms with a pinch of salt. Let mushrooms brown undisturbed for 3 minutes before stirring; continue until they release their moisture and begin to caramelize.
Reduce heat to medium, stir in the heavy cream. Simmer for 2-3 minutes until slightly thickened, then lower heat to prevent scorching.
Add the drained pasta and reserved cooking water to the skillet; toss to coat. Off heat, stir in Parmesan, remaining butter, and black pepper until the sauce is glossy and clings to the shells. Adjust salt if needed. Garnish with fresh parsley before serving.
