Creamy Mushroom Spaghetti With Burrata

🥘 Ingredients

• black pepper
  1 tsp
• burrata
  1 cheese
• butter
  3 tbsp
• button mushrooms
  8 oz
• cooking oil
  1 tbsp
• cream cheese
  4 oz
• garlic
  2 cloves
• lemon
  1 lemon
• olive oil
  1 tbsp
• panko breadcrumbs
  2 tbsp
• salt
  1 tsp
• scallions
  4 scallions
• spaghetti
  8 oz

🍳 Cookware

• large pot
• small bowl
• large pan

1. 

   1

   burrata button mushrooms cream cheese lemon garlic panko breadcrumbs scallions spaghetti cooking oil butter salt black pepper olive oil

   burrata: 1 cheese, button mushrooms: 8 oz, cream cheese: 4 oz, lemon: 1 lemon, garlic: 2 cloves, panko breadcrumbs: 2 tbsp, scallions: 4 scallions, spaghetti: 8 oz, cooking oil: 1 tbsp, butter: 3 tbsp, salt: 1 tsp, black pepper: 1 tsp, olive oil: 1 tbsp
2. 

   2

   Bring a large pot of salted water to a boil. Wash and dry all produce. Place burrata in a small bowl . Using two forks, shred burrata into bite-size pieces. Drizzle with olive oil and season with salt and pepper; stir until combined and creamy. Set aside. Zest and quarter lemon. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic.
3. 

   3

   Melt 1 tbsp butter in a large pan over medium-high heat. Add panko; season with salt and pepper. Cook, stirring frequently, until golden brown, ⏱️ 2 minutes to ⏱️ 3 minutes . Turn off heat. Transfer to a second small bowl; stir in as much lemon zest as you like. Wipe out pan.
4. 

   4

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, ⏱️ 9 minutes to ⏱️ 11 minutes . Reserve 1 cup pasta cooking water, then drain.
5. 

   5

   While pasta cooks, heat a large drizzle of cooking oil in pan used for panko over medium-high heat. Add mushrooms and scallion whites; season with salt and pepper. Cook, stirring, until browned and tender, ⏱️ 5 minutes to ⏱️ 7 minutes . Add garlic; cook, stirring, ⏱️ 30 seconds more. Reduce heat to medium. Stir in cream cheese, ¼ cup reserved pasta cooking water, and remaining 2 tbsp butter until thoroughly combined.
6. 

   6

   Add drained spaghetti, scallion greens, and a big squeeze of lemon juice to pan with mushrooms; toss until pasta is evenly coated, ⏱️ 1 minute to ⏱️ 2 minutes . If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce. Taste and season with salt and pepper.
7. 7

   Divide pasta between shallow bowls; sprinkle with panko and top with a dollop of seasoned burrata. Serve with remaining lemon wedges on the side.