If you’ve never seen her in action, Nigella Lawson is the absolutely mesmerizing, gorgeous and passionate cook with a remarkable ability to make food porn borderline x-rated. Her Linguine with Lemon, Thyme and Garlic Mushrooms has long been one of my go-to recipes for entertaining because it’s super simple and addictively delicious. I usually make it with whole wheat linguine, but this version is even easier since it’s made with raw zucchini noodles, so there’s no cooking required! To make the zucchini noodles, you need a fancy piece of kitchen machinery called a spirooli (aka spiral vegetable slicer like this one), which is easy and fun to use!
4 cups finely sliced cremini mushrooms
1/3 cup extra virgin olive oil
1 1/2 tsp celtic sea salt
1 small clove of garlic, minced
1 lemon, zested and juiced
4 sprigs fresh thyme, stripped to give 1 tsp leaves
1 bunch fresh parsley, chopped to give 1/2 cup
fresh ground black pepper to taste
2 large zucchinis spiralled into noodles with the spirooli
Put the sliced mushrooms in a bowl and mix with oil, salt, minced garlic, thyme leaves, lemon juice and zest. Add the spiraled zucchini (aka zughetti!) and toss with the mushroom mixture. Add parsley and fresh ground black pepper and, as Nigella would say, “eat with joy in your heart”.
Courtesy of contributor Jessica G.
~The Vegan Project