Melt the garlic herb butter and unsalted butter to a large pan over medium high heat.
Once it begins to bubble, add the white onion, garlic, and black garlic.
Cook for 2 - 3 minutes until fragrant and onion is tender.
Add the cremini mushrooms and cook for 5 – 6 minutes.
Next, add the lemon juice, salt, minced onion, cracked black pepper, and chili flakes, and cook for another 3 – 5 minutes.
Add the heavy cream, stir, and bring the mixture to a light boil.
Add the parmesan cheese and constantly stir to allow even melting.
Allow the sauce to reduce and thicken for 6 - 8 minutes.
Prior to making the sauce or when the ingredients cook down, prepare the long fusilli according to the instructions on the package in a large pot.
Rinse and strain.
Transfer the pasta into the pan with the sauce, mixing thoroughly to combine.
Garnish each serving of pasta with fresh parsley and enjoy!!
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Notes
If you don’t have any garlic herb butter, you can make your own! Simply mix garlic and fresh (or dried) herbs with softened butter. You can substitute ALL of the dairy in this recipe for your favorite vegan options- be sure to use slightly less plant-based milk and add nutritional yeast to bring out some cheesy flavor! Make this recipe for your family and friends! They’ll LOVE it and so will you! Swap the long fusilli for your preferred pasta shape OR use gluten-free pasta! Store the pasta in the fridge for 5 – 7 days, and reheat to serve!