Hey friends! Excited to listen in on another episode of TurnTABLE? This week is Lemon Thyme Mushroom Linguine. This is a pasta recipe I adapted from a recipe of English food writer Nigella Lawson’s. I tried the recipe for the first time when looking for a fun dinner to make for my family, and it was a huge hit in the Judge household. It’s herby, lemony, fresh, and healthy. Plus it leaves itself open to lots of alterations if you want to add another vegetable or add more herbs and spices.
This week’s matching mixplate: we’re taking a turn back in time to classics in vocals. Welcome our friends from the Rat Pack, the jazzy stylings of Blossom Dearie, Ella Fitzgerald, and more.
Here’s what you need:
At least 4 cups of sliced button or cremini mushrooms
1/3 cup of extra-virgin olive oil
1.5 teaspoons table salt
A minced clove of garlic
1 lemon zested and juiced
4 sprigs fresh thyme stripped for about a teaspoon of leaves
1 pound linguine or other pasta (I used whole grain spaghetti for the rendition in the picture)
1 bunch of fresh flat-leaf parsley (I tend to use Italian parsley), chopped
Grated parmesan to taste
Ground black pepper to taste
Skillet and spatula
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TurnTABLE (Thurs 4-6pm)