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

By • August 13, 2013 33 Comments

1,840 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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.

More Great Recipes: Olive Oil|Pasta|Entrees

💬 View Comments ()

Comments (33) Questions (0)


24 days ago Robin

Made this last night exactly according to the recipe although I used a small lemon to address the "too lemony" concerns from other reviews. Also sliced the mushrooms as thinly as possible. Wonderful! This is moving into my pasta rotation. May add shrimp next time and play with other herbs.


25 days ago saluki

I sauteed the mushrooms in a little bit of butter before marinating..... they were delicious. Great recipe....


5 months ago cindy

Sauteed the mushrooms, garlic and added a head of chopped broccoli in the butter and oil. Added 1/2 lemon juice, lemon zest, thyme and salt. Then added 12 oz of spinach pasta, parsley, parmesan and pepper - HEAVEN.


5 months ago Transcendancing

Fried the mushrooms but otherwise made as directed and it was delicious - will definitely make again. I do love fresh and light tasting pastas for the in-between weather.


5 months ago nola2chi



9 months ago Alejandra Puig

I did as StephabieRD did. I put all sauce ingredients together, added some butter and sautéed it in my wok on low heat for a few minutes just before the pasta was done. It was delicious. Will do it again


9 months ago Alejandra Puig

I also used less salt than recommended.


9 months ago Alejandra Puig

And I used portobello mushrooms


11 months 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.


about 1 year ago Jennifer

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


about 1 year ago Maddie and Cady (Hungry Curious)

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


over 1 year 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.


over 1 year 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.


over 1 year ago LIZZANNE

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


over 1 year 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.


over 1 year ago mainecoon

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


over 1 year 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.


almost 2 years 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!


about 2 years ago Kwelicakes

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


about 2 years ago daniel

yam !


about 2 years 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.


about 2 years 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.


about 2 years 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.