Simple Lemon & Mushroom Linguine

By Friday, June 28, 2013

My old soccer coach, Dave Finlayson (who is currently seeking Progressive Conservative nomination for Hammonds Plains-Lucasville, back in Nova Scotia), used to harp on and on about the “KISS principle”… also known as “keep it simple, stupid”. It was his way of reminding us to focus on the fundamentals of soccer and not complicate things.Simple Lemon & Mushroom Linguine

I’d never heard it before I heard Dave mention it, but it stuck with me. I now reference the KISS principle on a pretty regular basis, and not just on the soccer field. I use it at work, when planning events, and sometimes while cooking.

With food, sometimes simple is just better. I think the Italians have mastered the KISS principle when it comes to cooking – their recipes are (generally) straightforward, involve fewer ingredients and really allow flavours to shine.

That’s what I adore about this simple Nigella Lawson pasta recipe. I know it doesn’t look like much, but it’s delicious in its simplicity – and too often we complicate recipes when we should really just keep it simple.

My Other Half absolutely loves this one. Sorry in advance to the ‘shroom haters!

Simple Lemon & Mushroom Linguine


  • 2 cups sliced mushrooms
  • ¼ cup extra virgin olive oil
  • 1.5 tsp salt
  • 1 tsp minced garlic
  • 1 tsp dried thyme leaves
  • Zest and juice of one lemon
  • 450g pasta (linguine, spaghetti, fettuccini)
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh grated parmesan
  • Pepper, to taste


  1. Combine the oil, salt, crushed garlic, lemon juice and zest, and thyme. Stir and add mushrooms. Set aside. Cook the pasta and save some water before draining. Put the drained pasta into the bowl with the mushroom mixture. Toss everything together, then add the chopped parsley, grated cheese and pepper to taste, and toss again. Add pasta water (if needed) to bring it all together.


Adapted from Nigella Lawson

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