I could try to come up with some long, romantically clever post to sell you on this fresh and flavorful dish. But no time management or pre-planning are required for Mushroom Linguine with Lemon, Garlic and Thyme. So, I’ll be brief just like the time you’ll need to prepare this meal.
The only cooking involved for this flavorful beauty is to boil the pasta. By the time it’s al dente, you are ready to toss it all together. And garlic, lemon and thyme? What more do you need to know? Except that it takes less than 30 minutes to put together and cleanup is a breeze.
Mushroom Linguine with Lemon, Garlic and Thyme
- 4 cups 8 ounces cleaned and finely sliced cremini or button mushrooms
- 1/3 cup extra-virgin olive oil
- 1 teaspoon sea salt
- 1 clove garlic minced
- 1 lemon zested and juiced
- 4 sprigs fresh thyme stripped to give about 1 teaspoon leaves
- 8 ounces linguine or other pasta shape
- 1/4 cup fresh flat-leaf parsley leaves chopped
- 1/4 cup freshly shredded Parmesan to taste
- Freshly ground black pepper
- Cook linguine or other pasta according to package directions. As the pasta is cooking:
- In a large bowl, add olive oil, salt, garlic, lemon juice and zest, the gorgeously scented thyme leaves.
- Wipe mushrooms very clean. Since you aren't cooking the mushrooms, any gritty dirt will be easier to taste if not cleaned well. Finely slice the mushrooms and add them into bowl with olive oil mixture.
- When pasta is al dente, loosely drain retaining just a bit of water.
- Quickly put the pasta into the bowl with the mushroom mixture.
- Toss everything together well, then add the parsley, cheese and pepper before tossing again.
- Serve immediately, or let come to room temperature OR refrigerate for a cold pasta to be served within 24 hours.
Recipe slightly adapted from Nigella.com