This pasta recipe is from my friend Jen, who published it on The Littlest Crafter. It was created by Nigella Lawson, but I changed it slightly by using less oil and more parmesan; that’s the version I’m giving below. Also, since there’s nothing but the heat of the pasta to cook the mushrooms, I’ll cut them quite small the next time I make it. All in all, though, this is a really great pasta dish that’s very easy to make!
8 oz (4 cups) finely sliced/chopped mushrooms (such as chestnut or cremini)
¼ cup extra-virgin olive oil
1 Tbsp kosher salt or Maldon sea salt (or 1 ½ tsp table salt)
1 clove garlic, minced
1 lemon, zested and juiced
4 sprigs fresh thyme, stripped to give 1 tsp leaves
1 lb linguine
1 bunch fresh parsley, leaves chopped, to give ½ cup
1 generous handful of freshly grated parmesan (or to taste)
freshly ground black pepper
Put the mushrooms in a large bowl with the oil, salt, garlic, lemon zest, lemon juice and gorgeously scented thyme leaves.
Cook the pasta according to the instructions on the box and drain loosely, retaining some water (I used about ¼ cup of pasta water). Quickly put the pasta into the bowl with the mushroom mixture and toss together well. Add the parsley, cheese and pepper before tossing again. Serve immediately, with some extra grated parmesan on top.
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