Linguine with lemon, garlic and thyme mushrooms

Rustle up Nigella's luscious linguine in less than 30 minutes.

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
225g finely sliced chestnut/cremini mushrooms
80ml extra-virgin olive oil
Small clove garlic, minced
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 tsp leaves
450g linguine
1 bunch fresh parsley, leaves chopped, to give 110g
2 to 3 tbsp freshly grated vegetarian Parmesan, or to taste
Freshly ground black pepper
1) Slice 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.

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

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

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