Nigella Lawson's Linguine with Lemon, Garlic, and Thyme Mushrooms

By • August 13, 2013 • 25 Comments

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Author Notes: 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).Genius Recipes

Serves 4 to 6

  • 4 cups (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 sprigs 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 to 3 tablespoons freshly grated Parmesan, to taste
  • Freshly ground black pepper
  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.
  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.
  3. Toss everything together well, and then add the parsley, cheese, and pepper before tossing again. Eat with joy in your heart.
Jump to Comments (25)

Tags: pasta

Comments (25) Questions (0)

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25 days ago Suji Lam

I used Baby Bella mushrooms, left out the thyme, substituted cilantro for parsley, and -- changes made based on what I already had on hand -- the results were still pretty darn decent. I imagine the result would have been even better had I used all the called-for ingredients. I definitely added the lemon juice to taste since all the commenters before warned that the recipe definitely called for too much.

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3 months ago Jennifer

I roasted the mushrooms before adding and halved the lemon juice. It was delicious!

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3 months ago Maddie and Cady (Hungry Curious)

Perfect, as usual, plus super easy too. Thanks!

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5 months ago Joanna

Absolutely fantastic taste and virtually zero prep work. Reserving some of the pasta water (less than you'd think) creates a delicious broth that works. Yes to less salt and less lemon and plenty of pepper and thyme.

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7 months ago BONGO

This is truly a fantastic recipe to make over & over when you don't feel like "real" cooking and still want to eat something delicious. Because it is delicious - lemony, yes, raw, yes, but delicious, I insist. I used only two teaspoons of kosher salt (well, sale di Trapani exactly) and good linguine I brought back from Italy too, it was just perfect. Don't overdrain your pasta to keep the whole thing wet & slippery, that's my only advice (and yes, a little less salt - let's say a third). Otherwise, this is really fantastic. God Bless Nigella.

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9 months ago LIZZANNE

I would like to try this but it seems that if would be quite dry?

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10 months ago Nora Dominguez-Robles

This was my first recipe from Food52, as I love anything Lemony. I so not like mushrooms, but told myself to give the recipe a try....New Year, New me. I decided to saute them in my wok, tossed in the linguine and added capers and voila! It was very delicious.

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10 months ago mainecoon

The dish improves dramatically overnight. The lemon juice must "cook" the mushrooms. But the salt! oh my...much too much.

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9 months ago Diane

This is good to know. I tried this about a year ago and was disappointed, despite being in love with pretty much every ingredient. Perhaps I'll try it again.

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about 1 year ago Windischgirl

This was a quick and tasty dinner for my vegetarian daughter and me. It WAS very lemony, but benefited from a sprinkle of salt and pepper on top. I used white mushrooms, as that's what was handy, and they did soften in the dressing; I think what helped was using older mushrooms and slicing them very thinly. A freshly grated dusting of parmesan is essential. Yum!

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about 1 year ago Kwelicakes

I LOVE yam! I'm going to try that soon, Daniel.

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about 1 year ago daniel

yam !

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about 1 year ago Rhonda35

Made this over the weekend - we loved it! I'm not sure why the raw mushroom haters even tried the recipe; however I thought I'd suggest, instead of sauteing, tossing the mushrooms into the hot pasta water for the last 30 seconds of the pasta cooking time. Less heat in the kitchen and less clean up, too.

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about 1 year ago stephanieRD

I just made this and I, like another Food52er below, also don't like raw mushrooms and much rather prefer that they're cooked. So, after having put the mushroom batch together, I decided to sauté them a little to my liking without ruining the lemony flavor. Added a little dollop of butter for richness (just some Smart Balance), and it was very good. I would make it again but I think next time I would add some shrimp. It's tasty but it seems like it's missing something.

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about 1 year ago Monica Reid

This was delish and simple! I sliced the mushrooms super thin, used dried thyme and added just a bit of lemon juice rather than the whole amount (you never can tell and you can always add more later.) So simple! Probably a little too salty, so I'll reduce that in the future.

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about 1 year ago Kwelicakes

I am eating this dish. I am enjoying it beyond words! For once ... in my personal history ... I did it exactly as written, without adding or subtracting and ... sniff! ... sniff! having read the ENTIRE recipe first. I will make this again.

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about 1 year ago favabean

Made this last night. We really liked it. This is one of those dishes that calls out for a hot, balmy night when you want nourishment without having to endure a hot stove. I could see how the lemon might be a bit overpowering for some. I increased the amount of mushrooms and cut down the amount of pasta to 3/4 lb. I prefer a wet sauce; not one that barely coats the pasta. Next time I make it, I might add some anchovy paste to offset the lemon.

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about 1 year ago carswell

I made this last night and was disappointed. I liked the overall flavour profile - but the texture of the mushrooms was nothing like cooked - and I let them rest in the marinade for upwards of an hour. That ruined it for me as I don't care for raw mushrooms.

I would make it again - but I'd saute the mushrooms.

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about 1 year ago plainhomecook

Knightcraft, they were grown by friends who have been doing this for years and have promised to share their expertise.

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about 1 year ago Knightcraft

Ah, the best kind of friends!

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about 1 year ago Knightcraft

plainhomecook, you need to post a picture of your home grown shiitake mushrooms! That's pretty impressive!

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about 1 year ago plainhomecook

Oh, thanks for the tip Knightcraft, I will look out for that when I cook from their recipes again.