Monday, October 15, 2007
Linguine with lemon, garlic and thyme mushrooms
225g chestnut mushrooms
80 ml olive oil
1Tbsp Maldon salt, or 1&1/2 tsp table salt
1 small clove garlic, crushed
zest and juice of one lemon
4 sprigs of fresh thyme, stripped to give 1 tsp of leaves
1 bunch of fresh parsley, chopped
2-3 Tbsp freshly grated parmesan cheese, or to taste
Freshly ground pepper
Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and thyme leaves.
Cook the pasta according to the packet instructions, and drain loosely, retaining some water. Put the pasta in a bowl with the mushroom mixture.
Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again.
This is so good. It is yet another from Nigella Express. I’m really enjoying this book. They really are all easy to make quick prep dishes, It’s going to totally spoil me.
This is a non-cook pasta sauce, which are really nice sauces to get into, because they are super fast to make, and they tend to have a really fresh clean taste to them. This sauce will probably be ready before your water is even boiling. Ever so slightly longer then popping open a jar, this is the way to go. And the flavors of this one are so refreshing and light tasting. They make a very summery tasting pasta, that is still totally warming and comforting.
If you are missing the sunshine already, and feel in need of a bit of food therapy, try this dish!