Linguine – Broighter Gold Rapeseed Oil

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Linguine with Lemon, Garlic and Thyme Mushrooms
Linquine with Lemon, Garlic and Thyme Mushrooms


  • Slice 225g chestnut mushrooms and mix in a large bowl with 80ml rapeseed oil
  • 1tbsp sea salt
  • 1 small clove of garlic crushed
  • zest and juice of 1 lemon
  • 4 springs of thyme leaves
  • 500g linguine


  1. Cook 500g linguine as per pack instructions and drain, reserving some of the liquid.
  2. Add the pasta to the mushrooms bowl and toss together with chopped parsley 2-3 tbsp grated parmesan, and black pepper.
  3. Add a little of the cooking liquid if needed to loosen.
  4. Serve immediately.

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