Mushroom Linguine

mushroom linguine recipe

It is very late. I have been trying to fix all of the posts that got garbled in the “website nightmare of 2011”. I am almost done, I believe that I have about 10 more to fix. I cannot tell you how relieved I will be when I have fixed every single one. It has been a project that I have been working on for months. It is tedious work, but worth having everything looking the right way again. I am sitting on the couch watching DVRed episodes of Nigella to keep me amused as I delete funny looking little A’s with accents above them on every post ever posted on Baked Bree. Watching Nigella right now has a certain irony, because I got this recipe from her iphone app. This mushroom pasta is a guaranteed 15 minute dinner. From the time to you put the water on to boil until it reaches the table. 15 minutes. The mushrooms are not cooked, but do not be alarmed by that. If I like this pasta dish, anyone will. This pasta is light and a perfect way to end a stressful day. Or a perfectly lovely one as well.

mushroom linguine recipe1 container cremini mushrooms (sometimes they are called Baby Bellas)
1/2 cup olive oil
salt and pepper
2 cloves minced garlic
4 sprigs fresh thyme
zest of one lemon
juice from one lemon
1/2 cup fresh parsley
1 pound linguine
Parmesan cheese

mushroom linguine recipeBring a large pot of water to a boil for the pasta. Cook the pasta according to the package directions. Thinly slice the cremini mushrooms and add to a large bowl. Add the olive oil, garlic, thyme, lemon zest, lemon juice and parsley (save some parsley for the top). Season with salt and pepper.

mushroom linguine recipeGive a good toss and set aside.

mushroom linguine recipeAdd the cooked pasta.mushroom linguine recipeToss all of the ingredients together and serve immediately.

mushroom linguine recipeSprinkle some more parsley on the top of the pasta.

mushroom linguine recipeAnd some Parmesan cheese. Dinner is served in 15 minutes.

mushroom linguine recipe

Mushroom Linguine

Yield: serves 4

Mushroom Linguine - Lemon and Mushroom Linguine is on the table in minutes.

Ingredients

  • 1 container cremini mushrooms (sometimes they are called Baby Bellas)
  • 1/2 cup olive oil
  • salt and pepper
  • 2 cloves minced garlic
  • 4 sprigs fresh thyme
  • zest of one lemon
  • juice from one lemon
  • 1/2 cup fresh parsley
  • 1 pound linguine
  • Parmesan cheese

Instructions

  1. Bring a large pot of water to a boil for the pasta. Cook the pasta according to the package directions. Thinly slice the cremini mushrooms and add to a large bowl. Add the olive oil, garlic, thyme, lemon zest, lemon juice and parsley (save some parsley for the top). Season with salt and pepper.
  2. Give a good toss and set aside.
  3. Add the cooked pasta.
  4. Toss all of the ingredients together and serve immediately.
  5. Sprinkle some more parsley on the top of the pasta.
  6. And some Parmesan cheese. Dinner is served in 15 minutes.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g
Bree-September-2020-50

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 33 Comments

  1. Rebecca ~ Sweet Baby Yams

    This the perfect meal for meatless Mondays at our house. Thanks!

    1. bakedbree

      glad to help Rebecca.

  2. Mushrooms Canada

    What a great mushroom linguine! I love how the mushrooms are not cooked, so they add a nice bite.
    I hope you get your “website nightmare” all sorted out soon!
    – Brittany

    1. bakedbree

      thanks Brittany! I didn’t think that I even liked raw mushrooms, turns out that I do.

  3. terri

    Just had to tell you have been here a long time. Love, love your recipes. You are the #1 site I go to everyday. Haven’t posted before but when you mentioned Nigella again today, I had to say something. I have never seen anyone love Nigella as much as me untill I found your site. I reread her cookbooks over and over. I love what she has to say about her recipes maybe more than the recipes themselves. Some time I laugh out loud at her sarcastic humor. Just wanted to share that!

    1. bakedbree

      thank you Terri, I love Nigella so much. Her cookbooks read like novels and I will read them in bed at night.

  4. Chung-Ah @ Damn Delicious

    I love simple pasta dishes that can be made under 30 minutes. I saved your sweet corn pasta as well! Can’t wait to give these a try on a weeknight.

    1. bakedbree

      me too, the corn one is one of my kids favorites.

  5. Ronda

    Looks awesome! I am loving mushrooms right now and on a total mushroom eating kick. My friend went with me to Sam’s Club yesterday and she was like “whoa, that’s a lot of mushrooms”…Yes, yes it is, and they are delicious. Looking forward to making this. Thank’s Bree. I too hope you get your website fiasco worked out.

    1. bakedbree

      hope you like this Ronda, it is so fast to make too.

  6. Paula @ Dishing the Divine

    How doesn’t love a 15 minute dinner?! What size of container of mushrooms are you using? I shop at Costco, so my sizes may be different than yours. 🙂

    1. bakedbree

      I think about 2 cups.

  7. Mary (Sisters Running the Kitchen)

    i made something very similar to this tonight! Except I sautéed shallots & garlic in olive oil & butter and then cooked sliced shiitakes and baby bellas down. I then tossed the mushroom mixture with cooked fresh pappardelle, fresh chopped parsley, a couple tablespoons of creme fraiche, juice of a lemon, & parmesan cheese. It was so delicious and my family ate it all up!! I love mushrooms! Your idea is great as well…I like the idea of a quick almost no-cook dinner!

    1. bakedbree

      yours sounds delicious. Need to write that one down.

  8. Deena@StayatHomeFOODIE

    YUM! I think I may make just the mushroom part as an appetizer. Sounds delish.

    1. bakedbree

      that would be great on some toasted bread.

  9. NKOTB

    Hi, is it safe to eat mushroom this way, without cook?!
    Please advise.

    1. bakedbree

      Yes, it is safe to eat raw mushrooms. I wouldn’t post it if you couldn’t.

      1. NKOTB

        Thanks Bree… 🙂

        1. bakedbree

          no problem.

  10. Denise @ TLT

    When I saw the title, I immediately started thinking of Nigella’s recipe, so funny! I love this one, it’s so fast and always delicious.

  11. Diane {Created by Diane}

    looks so delicious, will be making this for sure!

    1. bakedbree

      thank you Diane!

  12. Nichole

    Oh, Bree.
    I fall more in love with you every day.
    Off to pin this to my “Recipes to Try” Pinterest board.
    Thank you!

    1. bakedbree

      you are sweet. This is so good and so easy.

  13. Jen

    you should try this with flax oil, it takes it to whole new level! 😉

    1. bakedbree

      Thank Jen!

  14. Becca

    How many servings would you say this is?

    1. bakedbree

      4 adults?

  15. Tejal

    Hii Bree ! I just discovered your website yesterday and I was already challenged when I returned home from a day of studying at the library. My father-in-law wanted me to use up the mushrooms in the fridge and I had just looked at this recipe in the morning. It turned out great !! I loveee the lemon juice in the linguine, it made it taste so different. 🙂 Thank you !

    1. bakedbree

      I love this pasta. It is so easy.

  16. Heather DePasquale

    I love the photos with your recipes!! I can’t wait to try this ’cause I love mushrooms and one of my favorite dishes is linguine with white clam sauce. This looks like a great alternative to clams. Keep ’em coming!!

    1. bakedbree

      Thank you Heather!

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