When queen Nigella Lawson creates, you recreate! Her Linguine with Lemon, Garlic and Thyme Mushrooms is a non-traditional take on an Italian linguine recipe, and is deliciously speedy and full of flavour. We love it as an easy mid-week comfort meal or a summer lunch crowd-pleaser. For Vegans, the Parmesan cheese can be replaced with a cheese substitute so all can enjoy this marvelous creation!

This is one to add to your culinary cannon.

Serves 4-6


225 grams of Chestnut Mushrooms (or Button Mushrooms if Chestnut are unavailable)

80 millimetres extra virgin olive oil

1 tablespoon Maldon salt (or 1 ½ teaspoons table salt)

1 small clove garlic (crushed)

zest and juice of 1 lemon

4 sprigs of fresh thyme (leaves stripped off)

500 grams linguine

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 place in a large bowl with the oil, salt, crushed garlic, lemon juice and zest and scented thyme leaves.

  1. Cook the pasta according to instructions on packet and drain loosely, retaining some of the pasta cooking water. Quickly add the drained pasta into the bowl with the mushroom mixture.

  1. Toss everything together well, before adding the chopped parsley, grated Parmesan cheese and pepper to taste, before tossing again. And as Nigella says “eat with joy in your heart!”

If you want more delicious inspiration and recipes, head to the Nigella website https://www.nigella.com/, she also posts her #Receipeoftheday on her Instagram @nigella to keep your taste buds fully salivating.

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