This recipe is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta.

Ingredients

225 grams mushrooms
80 ml extra virgin olive oil
1 tablespoon salt
1 small clove garlic (crushed)
zest and juice of 1 lemon
4 sprigs fresh thyme (leaves stripped off)
500 grams linguine
1 bunch fresh parsley (chopped)
2–3 tablespoons freshly grated Parmesan cheese
freshly ground black pepper

1. Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.
2. Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.
3. Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again. Enjoy!