Lemony Pasta with Mushrooms and Thyme

Lemony Pasta with Mushrooms and Thyme

I recently sampled this Lemon Mushroom Linguini at a pot luck and begged Dave, the author, for the recipe. He happily consented to share this tangy pasta with a “no-cook” sauce .

We both are big fans of lemon; this sparkling citrus never lets us down. Lemon juice is the acidity I generally use in vinaigrettes for making quick tossed salads. A squeeze of lemon, as well, lends a fresh taste to many soups and roasted vegetables, a welcome burst of sunshine on a cold, dreary day.

When Martha Stewart emerged from her brief sojourn at the “big house”, she was asked what she missed most in confinement. She replied, “lemons”, quickly amending that she missed family and friends, as well. Whatever one’s opinion of Martha, we have to respect her taste buds.

Recipe: Lemony Pasta with Mushrooms and Thyme


  • 1/3 cup extra virgin olive oil
  • 1 teaspoon minced garlic
  • Zest and juice from 1 lemon
  • 1 teaspoon fresh thyme
  • 8 ounces ( 4 cups) finely sliced cremini or baby bella mushrooms
  • 1 pound linguine
  • 1 bunch (1/2 cup) chopped parsley
  • Parmigianno Reggiano, as desired


  1. In a bowl large enough to accommodate the pasta dish, make a dressing by whisking together olive oil, garlic, lemon and thyme.
  2. Wash and thinly slice mushrooms then gently toss with the dressing. Season to taste with kosher salt and freshly ground pepper.
  3. Cook the pasta according to the package instructions and drain loosely, retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
  4. Toss the pasta and mushroom mixture with the parsley and Parmesan. Season, if desired, with additional salt and pepper. Serve.

Active time: 25 minutes

Number of servings (yield): 4-6

Copyright © Peggy Lampman’s dinnerFeed.

More Recipes Filed Under "Feed Your Wallet"

I welcome your comments!(This site was recently transferred but, unfortunately, I did not have privileges to include past comments. I would love to see a conversation started!)

Your email address will not be published. Required fields are marked *