Nigella Lawson's Linguine Pasta with Lemon, Garlic & Thyme Mushrooms
Genius Recipes
Photo by James Ransom
- Serves
- 4 to 6
- Prep Time
- 10 Minutes
- Cook Time
- 15 Minutes
This is a pasta that doesn't expect hand-eye coordination or time management. It's just as happy being served hot, warm, even cold. And all you have to do -- other than boiling pasta -- is put items in a bowl and stir. In other words, it's what you serve when you want to throw a dinner party and come across and blithely, gloriously relaxed as Nigella Lawson always does. She says this is one of her proudest creations. But it's also a pasta that you can happily cook alone, and eat alone until you can't eat any more. Then pack up whatever's left -- for lunch, or tomorrow's dinner, or Saturday's picnic, or a cold midnight snack. Adapted slightly from Nigella Express (Hyperion, 2007).
Ingredients
- 4 cup (8 ounces) finely sliced cremini or button mushrooms
- 1/3 cup extra-virgin olive oil
- 1 tablespoon Maldon or kosher salt or 1 1/2 teaspoons table salt
- 1 small clove garlic, minced
- 1 lemon, zested and juiced
- 4 sprig fresh thyme stripped to give 1 teaspoon leaves
- 1 pound linguine or other pasta shape
- 1 bunch fresh flat-leaf parsley, leaves chopped, to give 1/2 cup
- 2 tablespoon freshly grated Parmesan, to taste (up to 3 tablespoons)
- 1 pinch Freshly ground black pepper
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Directions
- Step 1
Slice the mushrooms finely, and put them into a large bowl with the oil, salt, garlic, lemon juice and zest, and gorgeously scented thyme leaves.
- Step 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.
- Step 3
Toss everything together well, and then add the parsley, cheese, and pepper before tossing again. Eat with joy in your heart.