Linguine with Lemon, Garlic & Thyme Mushrooms – “Mushroom Pasta”

Prepare time:
Ready in:

This is my 2 year old’s most favourite dinner – we eat it most weeks and she role-plays making it.


  • 225g chestnut mushrooms
  • 80ml extra virgin olive oil
  • 1x tbsp Maldon salt
  • 1 small clove garlic, crushed
  • Zest and juice 1 lemon
  • 4 sprigs fresh thyme, stripped to give 1 tsp leaves
  • 500g linguine (I always use spaghetti as it’s cheaper)
  • 1 bunch fresh parsley, chopped
  • 2-3 tbsp freshly grated Parmesan
  • freshly ground pepper


1Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest and thyme leaves.
2Cook the pasta according to packet instructions and drain loosely, retaining some water.
3Quickly put the pasta in the bowl with the mushroom mixture.
4Toss everything together well, them add the chopped parsley, grated cheese and pepper to taste, before tossing again.


This is delicious and incredibly quick to make – 20 minutes including chopping etc. My daughter has been known to eat fourth helpings. As a family of two adults and one child this feeds us heartily and leaves three good sized portions to put into the freezer for my husband and I to take to work for lunch. Once defrosted, two minutes in the microwave makes a fab lunch.

By Maria Green
Adapted from From Nigella Express by Nigella Lawson.

Founder of MGF, Helen is a mum of four who spends way too much time on the interweb and not enough time in bed. She loves wearing her dressing gown, car boot sales and watching TV programmes featuring food. Her specialist subjects include 'how to overfill your car boot' and 'how to avoid dusting'. Follow her at Twitter: @Ginfund, Facebook: @MGFund, Instagram: @mummysginfund and online: