Prep- ingredients and then in a large pot of salted water cook noodles according to package, drain and set aside - if using gluten free pasta like me you have to rinse the pasta also.
In a pan on medium heat add lemon olive oil, shallots and a pinch of salt and cook until tender about 5 minutes then add the garlic and cook another 2 minutes
Next add in the mushrooms, thyme, a tablespoon of regular olive oil and some salt and pepper and cook about 3 minutes
Next add in the chicken stock and juice of a lemon and simmer for about 8 minutes until stock reduces and flavors combine.
Last add the pasta to the mushroom mixture , fresh basil, and parmesan cheese and toss to combine.
Transfer to serving dish and top with more cheese and bail and enjoy! 🙂