Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before you drain — this is liquid gold for adjusting sauce consistency. Drain the pasta and set aside.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer (you may need to do this in batches to avoid steaming). Let them brown without moving for 2–3 minutes, then stir and cook another 2–3 minutes until nicely caramelized. Season lightly with salt and pepper.

Reduce heat to medium. Push mushrooms to the side and add remaining 1 tablespoon olive oil. Add the chopped onion and cook 3–4 minutes until softened and translucent. Stir in minced garlic and cook 30–45 seconds until fragrant (don’t let it burn).

Stir in the julienned sun-dried tomatoes. Pour in the white wine (or ½ cup reserved pasta water) and scrape any browned bits from the bottom of the pan. Let the liquid reduce by half — about 2–3 minutes.

Lower heat to medium-low. Stir in the heavy cream and bring to a gentle simmer. Add grated Parmesan, red pepper flakes, and lemon zest (if using). Stir until the cheese melts and the sauce becomes glossy. If sauce is too thick, whisk in reserved pasta water a splash at a time until you reach a silky texture.

Add cooked pasta to the skillet and toss to coat evenly in the garlic basil cream sauce. Fold in the fresh basil leaves and taste — adjust salt and pepper.

Plate the pasta, garnish with extra basil, a grind of black pepper, more Parmesan, and toasted pine nuts if you like a nutty crunch. Enjoy right away.