¼ cup grated parmesan cheese (fully packed and more for serving)
Directions
Fill a large pot with 8 cups of water and bring to a rapid boil over high heat. Season the water with ¾ tablespoon of salt. Blanch the broccoli for 2½ minutes and set aside. Add the pasta and cook for 2 minutes less than the package directions, keep stirring periodically. Reserve about ¼ cup of pasta water.
Meanwhile, heat 2 tablespoons of oil in a large deep skillet over medium-high heat. Cook half of the sliced mushrooms, undisturbed, for 2 minutes. Stir and cook for another 2 minutes or longer, until the mushrooms are brown. Set aside. Add 2 tablespoons of oil into the pot and repeat the process to cook the remaining mushrooms.
Return all of the cooked mushrooms into the pot, add garlic, dried thyme, and cook for 30 seconds on medium-low heat. Add white wine and deglaze the pan until the liquid is absorbed.
Add the cooked pasta, cream, and pasta water into the pot. Increase the heat to medium, simmer, uncovered, tossing the pasta constantly for 2 minutes. Add the broccoli into the pot and stir for 1-2 minutes then turn off the heat.
Add butter, lemon, lemon zest, and parmesan cheese into the pot. Stir to combine. Adjust the seasoning with salt, black pepper, and/or parmesan cheese.