mouse_chalk wrote:
Beth, that Nigella recipe sounds good! I'm always looking for new pasta sauces, I'll have to try it.
Here's the recipe, it's from Nigella Express:
8 oz finely sliced cremini mushrooms (I used regular button mushrooms)
1/3 cup extra virgin olive oil
1 tablespoon kosher salt
1 small clove garlic, minced (I used 2 large cloves
)
zest and juice of one lemon (I just used some lemon juice, as I didn't have fresh)
4 sprigs of fresh thyme, stripped to give 1 teaspoon leaves (again, I didn't have
fresh, so I used 1/2 teaspoon dried)
1 pound linguini
1 bunch parsley, chopped to give 1/2 cup
2 - 3 tablespoons freshly grated Parmesan cheese
freshly ground pepper
All you do is toss the mushrooms in a bowl with the olive oil, lemon juice, thyme, and garlic. Then put your water on, and cook the linguini to al dente. Drain the pasta, then toss it with the mushrooms that have been marinating, either in the cooking pot, or in a large serving bowl. Top with the parsley, Parmesan, and pepper.
The notes suggest that the mushrooms would be good as a salad, just use about 50% more mushrooms.
There's loads of things you could do with this recipe, add some diced tomatoes, or switch the thyme for chopped basil, add a splash of white wine, or add red pepper flakes for some heat,........
Tonight, I had leftovers of these noodles. I still have a lot of spinach left from last week, but I've had salad a lot lately. So I chopped a big handful of spinach, to fill a bowl about 3/4 full. Stirred it with just a spritz of lemon juice, some dried thyme, and another minced clove of garlic. Topped with some cold noodles, and 2 minutes in the microwave. The spinach got hot enough to soften, so I could mix it in the pasta, but not soggy.
Dessert was one scoop of Haagen Dazs Five ice cream, in ginger flavor. My new favorite ice cream!
