Meat-free Monday recipe: mushroom and thyme pasta

Posted by Jessica Lahoud on 29 October 2012

This is one of my favourite dinners to make at home. It is both simple to make and very delicious. I have been adjusting and subtracting ingredients for a few years now and finally I have landed on a five-ingredient pasta. Try it out and make your own additions. Sometimes I add cream to the sauce once I have completed all the stages listed below, then I let it simmer down.

 

Mushroom and thyme pasta

Serves four

  • 1 punnet portabellini mushrooms, quartered
  • half a punnet courgettes, thinly sliced
  • 3 tsp of fresh thyme leaves
  • 2 tbs butter/ soya margarine
  • 2 cloves garlic
  • olive oil
  • sunflower oil
  • salt and pepper
  • Spaghetti or tagliatelle, cooked to al dente

 

Melt the butter and a drop of oil gently in a large frying pan. Add the courgettes and garlic,  allow to fry for a few minutes.Take care not to burn the garlic. Once it is par cooked, add the quartered mushrooms. Make sure to coat them in the butter and fry until soft and slightly brown. In the last minute of cooking add the thyme leaves and allow to infuse. Take the cooked spaghetti, which is still warm and toss in olive oil and salt. Now add the cooked veggies and toss further. Serve hot with freshly ground black pepper.

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