- 225g chestnut mushrooms - I used 6 ounces button
- 80ml extra virgin olive oil - I used 2 T olive oil
- 1 x 15ml tablespoon Maldon salt or 1 1/2 teaspoons table salt
- 1 small clove garlic, crushed
- zest and juice of 1 lemon
- 4 sprigs of fresh thyme, stripped to give 1 teaspoon leaves - I used dried
- 500g linguine- I used 1/2 box of whole-wheat
- 1 bunch fresh parsley, chopped - I used dried
- 2–3 tablespoons freshly grated Parmesan, or to taste - I used 2 T gorgonzola
- freshly ground pepper
- I added 1 C of asparagus
- I added red pepper flakes
Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.
Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.
Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.
My Review: Yum - what a tasty, light meal! It was so easy to make and so versatile. You could add chicken, shrimp, peas -- whatever your heart desires. Simon even liked it -- so it was man appropriate.
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