Regular readers will be aware of my love of mushrooms from the amount of mushroom recipes I’ve shared. There’s been a Mushroom Wellington, Mushroom Tarte Tatin, Mushroom and Caramelised Onion Polenta Squares, and Mushroom Spinach and Feta Pies. Today’s it’s Mushroom Spaghetti with Thyme.
The great thing about this mushroom spaghetti dish is that it’s so simple to put together. By the time the pasta is ready the sauce is made and it’s simply a matter of combining the two and topping with fresh thyme leaves and parmesan. This is the recipe to have on standby when you are too exhausted to cook but don’t want to resort to take out or something equally unhealthy.
This is a variation of Lemon Spaghetti, but with delicious mushrooms, thyme and spring onions. The only effort required is to boil some spaghetti, roughly chop some mushrooms, spring onions and garlic and combine with thyme, lemon zest and juice, and olive oil and whiz it all up in a food processor. Then toss over the hot spaghetti before adding some baby spinach leaves.
Simple huh? But delicious too! In fact, my fiance Troy, who when we first started living together 4 years ago admitted he didn’t like mushrooms, now regularly requests Mushroom Spaghetti for dinner.
What are your favourite quick and easy dinners?
Mushroom Spaghetti with Thyme and Lemon
Ingredients
- 350 g of spaghetti
- 400 g of mushrooms roughly chopped
- juice and zest of 1 very large lemon or 2 small
- 200 g of baby spinach
- 6 spring onions roughly chopped
- 2 cloves of garlic roughly chopped
- 1/3 cup of olive oil
- tbsp approximately 1 of fresh thyme leaves
- 1 tsp of sea salt
- 50 g of parmesan cheese grated
Instructions
- Cook the pasta according to the packet directions, and while the pasta is cooking assemble the sauce.
- Combine the mushrooms, spring onions, garlic, lemon zest and juice, olive oil and thyme leaves in the food processor and process until it forms a rough paste.
- Drain the pasta and top with the sauce and baby spinach and mix through. Cover with a lid and set aside for a few minutes to let the spinach wilt.
- Serve topped with extra parmesan and additional thyme leaves.
Recipe Notes
For the mushrooms I like to use a mix of button and swiss brown mushrooms.
So glad I just saw this on Pinterest. I love mushrooms, can’t wait to try this! 🙂
Actually, your dish was much prettier than mine! I need to work on my presentation, which would be improved dramatically simply by adding some garnish.
This was delicious! Everyone loved it (and ‘everyone’ encompassed a very broad range of taste buds!). While it is not the prettiest dish (I think it has something to do with the colour!), it is delicious, easy and nutritious.
I agree, it’s not the prettiest dish. In fact, I almost didn’t share the recipe because of how it looks, but how it tastes is the important part. I’m so glad you and your family enjoyed it Jaejaejae. 🙂
Yum! I love mushroom + pasta — I must try this recipe. Though I can’t bring myself topping it with cheese. I wish I had more love for cheeses.
I never used to like mushrooms either but now I can’t get enough of them! I’ll definitely be adding this recipe to my repertoire.
I hope you enjoy this recipe Claire 😀
Mushrooms and thyme area winning combo. What a lovely dish.
This looks so delicious! Right up my alley! Bookmarking now.
I hope you enjoy Katherine 😀
L O V E the flavors in this! And your pictures are just gorgeous! Putting this one on my must-make list for sure!!
Thank you Sarah 😀 If you do try it I’d love to hear how it went.
Like such simple yet flavorful recipes..oh, yes and its quick cooking too!
i’m going to cook it next week, looks lovely 🙂
Thank you Muppy 😀 Enjoy!
This will be my dinner tonight I think. Too easy!
I hope you enjoy it Kirsty 😀
I like this recipe because it’s a no cook sauce… a meal in minutes! 🙂
Thanks Moya 😀
Wow, this looks gloriously creamy and gorgeous! I’ve never food processed mushrooms, but I’m starting to think I should. Great recipe!
I adore mushrooms and this pasta sounds like a great weeknight dinner. I see big smiles on my family faces test testing this.
I hope you and your family enjoy it Roxana 😀
Oh my gosh! This is my ultimate last supper dish I think!!! Mushrooms and pasta are irresistibly good.
Thanks Martyna 😀
This looks lovely – earthy, simple and full of punchy flavours for January. Pasta is one of my favourite speedy recipes too, although recently I’ve been cooking up big batches of pulses at the beginning of the week to turn into simple salads after work too.
I’ve been getting into cooking more pulses and grains too. Expect to see some recipes with pulses and grains soon 😀
yummo, I’m totally making this with some gf pasta when the man is away (he’s not a fan of mushies!!)
It’s funny, while this recipe is full of mushroom goodness, my fiance’s youngest son, who absolutely HATES mushrooms enjoyed it and even asked for more. I think because the mushrooms are barely cooked it’s a much lighter mushroom flavour and easier for non mushroom lovers to deal with. 😀
A marvelous pasta dish! What an awesomely tasty combination.
Cheers,
Rosa
That looks really good and actually too nice for a quick weekday dinner! I’d imagine serving this to very happy guests 🙂
You’re right Lorraine, while it’s quick and easy, it’s certainly impressive enough to serve to guests too 😀
Oh myG!!!! This sounds soooooooo good!!! Great recipe Jennifer!!
Thank you Katie 😀
I’ve never heard about mushroom spaghetti but it looks delicious!
Thank you so much Beti 😀
Looks delicious and easy, great for a mid-week meal! I used to hate mushrooms with a passion, but luckily I’ve gotten over it and now look forward to recreating this 🙂
lovely! I really love mushroom so this is for me! 🙂
What a great looking pasta. This would make a terrific family meal.
Thank you 😀
Wow- you can’t get much faster, tastier or more nourishing than this ,can you?
Who’d bother with take-aways with a dish like this on hand – not me, that’s for sure.
True Amanda, especially if you make the spaghetti yourself, but packet spaghetti is great for those times you want a low effort but delicious meal. 😀 I’m not really a fan of take away, it’s never as nice as what you can make at home, and is usually so full of fat.