LINGUINE WITH LEMON, GARLIC AND THYME
MUSHROOMS
 NIGELLA

Photograph by Lis Parsons

INGREDIENTS

225g chestnut mushrooms
80ml extra virgin olive oil
1 x 15ml tablespoon Maldon salt or 1 1/2 teaspoons table salt
1 small clove garlic, crushed
zest and juice of 1 lemon
4 sprigs of fresh thyme, stripped to give 1 teaspoon leaves
500g linguine
1 bunch fresh parsley, chopped
2–3 tablespoons freshly grated Parmesan, or to taste
freshly ground pepper
Serving Size : Serves 4–6
INTRODUCTION

This is pretty much instant gratification.
METHOD

1.Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.
2.Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.
3.Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.
ADDITIONAL INFO

If all you can find is regular button mushrooms, this pasta is still worth making – so no excuses.

REVIEWS

mmmm.. this was divine. The serving dish never made it to the dining table, I'd eaten half of it before it got there! For a fuller flavour I have, on occasion, added some crispy bacon bits and a finely diced red chilli for a bit of bite. Wickedly more-ish!

wiccadwytch

This is one of the first recipes I tried from Nigella Express when I just bought it and it's still my favourite out of all the recipes. The simplicity of the recipe and the perfect balance of flavours really make this an incredible dish. I do use a bit less Maldon though, as a tablespoon was a bit much. Otherwise perfect.

joost

Agree with the above reviews. This recipe is great. Easy to make and tastes delicious. I added chicken into mine and defaulted on the parsely (not my favourite herb). Serve with some garlic bread on the side. Yummy!

RanaB

This is brillant! We eat this every week now, it's so tasty and simple! I've added pancetta and cooking it with the mushrooms makes it brillant! Thanks Nigella!

Geogem

I adore this dish. It is so easy, flavoursome, inexpensive plus vegetarian. A fantastic combination and bound to become a Nigella classic. *****

Angeldrawers

This is something amazing: with just a bit of chopping and combining, you get a boost of flavor, and the mushrooms are practically cured by the lemon juice, and then mellowed by the heat of the pasta. I could not find chestnut mushrooms, so I tried it with button mushrooms as suggested, and it was worth every strip of linguine.

Coffee Dance

I love, love, LOVe this dish! So easy! Best part is that the olive oil does not go anywhere near a stove and keeps its wholesomeness! LOVE it!

SamIAm
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