Languine/Lemon, Thyme & Mushrooms

Languine/lemon, Thyme & Mushrooms

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Morag Weir


You can use other pasta like Angel hair,0rchiette or Farfelle and replace parsley with frozen peas. You can use other cheese such as Gruyere or manchego


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30 Min
10 Min
Stove Top


  • 4 C sliced
    mushrooms (8 oz)
  • 1/3C
    good quality olive oil
  • 1 Tbspn
    flaky sea salt
  • 1 Small cl
    garlic minced
  • 1 Lemon
    lemon zest, grated/juiced
  • 1 tspn
    fresh thyme leaves
  • 8-0z/1 pnd
    linguine pasta
  • 1/2C
    flat leaf parsley chopped
  • 2-3 Tbsp
    freshly grated parmesan
  • Freshly
    ground black pepper

How to Make Languine/Lemon, Thyme & Mushrooms


  1. Bring a large pot of salted water to boil
  2. Slice mushrooms and put in large bowl with oil, salt, garlic, lemon juice and zest, and Thyme. Stir to coat mushrooms and let them stand while pasta is cooking
  3. After pasta is cooked remove from water with tongs or pasta fork, draining loosely so there is still a little water clinging to it
  4. Drop pasta in bowl of mushrooms and toss well
  5. Add parsley, cheese and pepper. Toss again and serve

Printable Recipe Card

About Languine/Lemon, Thyme & Mushrooms

Course/Dish: Pasta
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Quick & Easy

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