Linguine with lemon, garlic and thyme mushrooms

In Nigella Lawson, pasta on March 24, 2013 at 4:32 pm


Here’s something you can partly prepare in advance. Just marinate the ingredients for a couple of hours or in the fridge overnight. Cook it when needed and toss in the spaghetti, done!

I made this for visiting relatives and it was well received. It’s simple and has a fresh, clean and light taste about it.

The recipe calls for chestnut mushroom but I used Swiss brown mushrooms. I guess any fresh type will do.

Shopping list:¬†chestnut mushrooms, lemon, thyme (dried will do if you can’t get fresh), parsley, parmesan cheese

From the pantry: linguine, olive oil, garlic, pepper

Can I do it?: Yes, it’s a toss and mix recipe.¬†

Tips: 1. For extra zing, add lemon zest. ¬† 2. Reduce the pasta and increase the mushrooms if you want more mushrooms with every mouthful. I find Nigella’s pasta recipes often has too much pasta and not enough ‘liao’.

Credit: Nigella Express by Nigella Lawson. Full recipe here.

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