Linguine with Lemon, Garlic, Thyme and Mushrooms

Warming up in cooking and baking with 

Zoe, Joyce and Anuja

in 

Pasta with lemon, ginger, thyme and mushroom

this went off with DH on his visit with grand daughter!

Original recipe shamelessly copied from www.nigella.com:

• 8 oz cremini mushrooms (i used a punnet of fresh brown mushrooms)
• ⅓ cup extra virgin olive oil
• 1 tablespoon sea salt flakes (or 1½ teaspoons table salt)
• 1 small clove garlic (crushed)  (i used a thumb size fresh young ginger)
• zest and juice of 1 lemon (i omitted the zest)
• 4 sprigs fresh thyme (leaves stripped off)
• 1 lb linguine (I used spaghetti)
• 1 bunch fresh parsley (chopped)
• 2 - 3 tablespoons freshly grated parmesan cheese (or to taste)
• freshly ground black pepper

1. 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.
2. 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.
3. 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.
4. Additional information - for vegetarians replace the Parmesan with vegetarian alternative.