Linguine with Lemon Thyme and Mushrooms
I’m going to go ahead and tell you straight away that I am OBSESSED with this pasta dish. It’s pretty much brilliance on a plate. I wish I could take credit for it but it’s not mine, it’s from the ridiculously gorgeous and talented Nigella Lawson. When I saw this particular recipe floating around online I was intrigued immediately. There was no book marking it for later, I made it RIGHT THEN.
It’s super simple to prepare and the flavor factor is off the charts. Even the most novice of cooks could make this so is there absolutely no excuses for anyone regardless of their cooking level not to try this. Well unless you’re allergic to a particular ingredient in here and then well it’s okay to take a pass.
The only thing I did differently from her original recipe was use plain jane button mushrooms. I would have used baby portobellos but I didn’t have them in the fridge at the time and the thought of going to the grocery store wasn’t happening I HAD TO make it right then.
I told you above I was obsessed. I’ve made the Linguine with Lemon Thyme and Mushrooms since then using portobellos and I honestly liked it both ways. I am, however, a mushroom fiend.
The hardest and most time consuming part (if you can call it that) about this recipe is thinly slicing the mushrooms. The pre-packaged sliced mushrooms available in stores aren’t thin enough (yes I use shortcuts some times but not this time), you’ll need to slice them by hand or carefully use a mandolin. Once you have the mushrooms sliced and add the additional “sauce” ingredients you’ll set them aside and cook the pasta.
Then toss all the things together. It’s really that easy peasy. This will probably be happening in my house at least once a week until oh forever because I can’t imagine that I’ll grow tired of it.
Recipe from Nigella Lawson
What You Will Need:
- 8 ounces fresh mushrooms - thinly sliced
- 1/3 cup extra virgin olive oil
- 1 tablespoon kosher salt
- 1 clove garlic - minced
- 1 lemon - zested and juiced
- 4 sprigs thyme
- 1 pound linguine
- 1/2 bunch fresh parsley - chopped
- 1/4 cup Parmigiano Reggiano cheese - grated
- ground black pepper
What To Do:
- Into a medium-large serving bowl add: mushrooms, oil, salt, garlic, lemon juice, lemon zest and thyme leaves. Mix to combine. Set aside.
- Place a large pot of generously salted water on to boil, When boiling, add pasta and cook until al dente.
- Using forks transfer spaghetti to serving bowl so that it retains some of it's cooking water. Toss to combine. Add parsley, cheese and pepper. Toss to combine.
- Serve immediately.