Are we all ready for an avalance of truly awesome meat-free recipes? Well here goes! This is one of my all time favourite recipes and hubbie requests it more often than any other dish. Seriously! Have I trained him well or what? Anyhoo, if you don’t like mushrooms you might want to check out now because this is all about the shrooms. Oh wait, did I tell you this was a practically no cook, do it in fifteen minutes type of a recipe? I didn’t! Okay then, this is a no cooking (bar the boiling of some pasta) do it in fifteen minutes type of a recipe that will wow anyone who is lucky enough to come into contact with it. It’s gloried assembling is what it is, which means that anyone with a busy schedule and a decent palate is going to love, love, love it. And then love it some more.

Honestly, I had no clue until I made this dish how incredible mushrooms can be. Their texture is totally lost when you fry, grill or boil them. To appreciate them in their true, how they’re supposed to be, glory you have to eat them like this. Don’t be afraid. They are not raw. Let me repeat, they are NOT raw. You could say this is a vegetable cevice because the lemon juice tenderises them so beautifully that you too will wonder what you’ve been doing your whole mushroom eating life. Be warned – there is no going back from this point forward.

If you’re brave enough to take the plunge and give these ickle shrooms a chance your taste buds will thankyou forever more or at least until your husband (wife, boyf, girlf) requests another batch of lemony, thymey, garlicky wonderfulness.

nb. this is a slightly altered recipe from Nigella Express.


200g chestnut mushrooms

2 cloves garlic

1 lemon

5/6 sprigs of thyme

3/4 tablespoons olive oil

200g spaghetti

handful of grated parmesan (omit if you’re vegan)


Bring a large pan of water to the boil.

Finely slice the mushrooms. Transfer to a large dish. I like to use a dish instead of a bowl because the flavours are more evenly distributed.

Zest the lemon. Chop the thyme. Press the garlic. Transfer to the dish. Squeeze over the juice of the lemon. Drizzle over the olive oil. Season and mix thoroughly. Leave to stand (and for all the flavours to infuse) until pasta is ready.

Grate the parmesan.

Salt the water for the pasta. Cook until al dente – around 10mins. When it is ready to drain be sure to reserve a little (a ladelful) of the water – you’ll need this in a minute.

In a large bowl add the drained pasta, parmesan and then the mushroom mixture. Add the reserved liquid. Toss thoroughly ensuring every strand is coated.

Serve in bowls x