Linguine with Lemon, Garlic and Thyme Mushrooms

Name: Linguine with Lemon, Garlic and Thyme Mushrooms
Prep time: 10 min
Total time: 25 min
Yield: 4 - 6 Servings
Ingredients: 8 ounces/4 cups finely sliced chestnut/cremini mushrooms; u2153 cup extra-virgin olive oil; 1 tablespoon Maldon/kosher salt; Small clove garlic, minced; 1 lemon, zested and juiced; 4 sprigs fresh thyme stripped to give 1 teaspoon leaves; 1 pound linguine; u00bd cup fresh parsley, chopped; 2 to 3 tablespoons freshly grated Parmesan, or to taste; Freshly ground black pepper

By Leslie Blythe Italian, Mushrooms, Pasta Boiling

November 9, 2021

My friend Barbee from San Fransisco sent me this recipe for Linguine with Lemon, Garlic and Thyme Mushrooms by Nigella Lawson last night.

Nigella created this recipe in which the mushrooms are not cooked, but steeped in oil, garlic, lemon and as she says “gorgeously scented thyme leaves”. You then toss them into the hot cooked pasta. What could be easier? I will be trying this soon because I have to have lots of fresh thyme in my herb garden. Thank you Barbee for sending me this inspiring recipe!

Prep: 10 mins
Cook: 15 mins
Yields: 4 - 6 Servings

Ingredients

8 ounces/4 cups finely sliced chestnut/cremini mushrooms

⅓ cup extra-virgin olive oil

1 tablespoon Maldon/kosher salt

Small clove garlic, minced

1 lemon, zested and juiced

4 sprigs fresh thyme stripped to give 1 teaspoon leaves

1 pound linguine

½ cup fresh parsley, chopped

2 to 3 tablespoons freshly grated Parmesan, or to taste

Freshly ground black pepper

Directions

1Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.

2Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.

3Toss everything together well, and then add the parsley, cheese and pepper before tossing again.

Recipe by Nigella Lawson, Nigella Express

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