The Essential Vegan Creamy Mushroom Pasta

0 Cook the pasta according to package directions. Drain when al dente, making sure to reserve about a cup of pasta water.
1 While the pasta cooks, slice the mushrooms. Then heat the olive oil and vegan butter in a large non-stick or preferably a cast iron skillet on medium high.
2 Add the mushrooms and spread them out into a single layer as much as possible.
3 Place another heavy skillet on top of the mushrooms so that they are pressed down into the pan. Leave them for about 3 to 4 minutes. Check on them and see if one side of the mushrooms are golden brown. Once they are, flip the mushrooms and then press them down into the skillet again with the other pan.
4 Cook for another 3 to 4 minutes or until the mushrooms are completely golden brown. Season with a pinch of salt and pepper.
5 Add the garlic and shallots to the skillet, toss with the mushrooms and sauté for another 2 to 3 minutes or until the shallots are translucent. Reducing heat as needed.
6 Now, add the cooked pasta to the skillet. Pour about 1/2 cup of the reserved pasta water, the vegan cream, lemon juice and zest, vegan Parmesan and a pinch of salt and pepper over the pasta.
7 Reduce heat to low. Toss to combine everything, and let the pasta heat with everything for a few minutes. Add more pasta water if you need it to be creamier.
8 Turn off the heat, add the chives and parsley to the skillet. Toss with the pasta and mushrooms.
9 Taste and adjust seasonings. Adding more salt, pepper and lemon if needed. 
10 Serve immediately!