Lemony, garlic and mushroom spaghetti

Super speedy scrummy pasta; what’s not to like? With lovely fresh herbs, garlic and lemon, this smells as wonderful as it tastes. If you don’t want to add the spinach, have it on the side, or with a leafy salad such as rocket or watercress.
  • Serves
  • Prep
    10 mins
  • Cook
    10 mins
  • Difficulty
  • 2-3 tablespoons extra virgin olive oil
  • 2 sprigs fresh thyme, leaves only
  • 1 teaspoon sea salt
  • zest and juice of half a lemon
  • half a garlic clove, or more if you love it, crushed
  • half an onion (not red) finely chopped
  • 200g mushrooms, chestnut work well, but use anything you like, finely sliced
  • 200g any long pasta like spaghetti or linguine, dry weight
  • 2 handfuls of spinach
  • 1-2 tablespoons fresh grated parmesan
  • small bunch fresh parsley – flat or curly is fine – chopped
  • black pepper
  • sprinkle of chilli flakes to finish, optional – or add fresh chopped red chilli when frying the onions
Gently fry the onions in olive oil until soft but not browned.

Mix the rest of the olive oil with salt, garlic, lemon (juice and zest), thyme and mushrooms in a large bowl.

Cook the pasta, adding the spinach just before the end, drain and add to the mushrooms and onions along with a little of the cooking water, giving it all a good mix.

Serve topped with the parsley, parmesan and ground black pepper, and a sprinkle of chilli flakes if you like a bit of fire!
Nutrition info
Vitamins: B2, B3, A, D, K, E, C, B12.

Minerals: Copper, selenium, phosphorus, potassium, zinc, folate, manganese, magnesium, iron, calcium.
Have this beautiful easy food in your life every day with our eatnaturally meal plans.
Everything you see I owe to spaghetti.
Sophia Loren
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