Lemon and mushroom pasta - quick way to fill your plate

As you will see from the recipe, I am into speedy food again this week....or maybe I am just busy? Truth is it's too hot to cook as well as all the above. I confess this is a tweaked version of Nigella's pasta, which she "eats with joy in her heart". I know why, it is simply scrumptious considering the little effort you put in.

All the friends who were pleading for vegetarian recipes, you are suspiciously quiet???? Hope you are eating well, having fun and handling your food...and trying some new ingredients. That plate of steamed veggies should be a nasty memory by now?

Pasta with lemon and mushrooms

Serves 2 hungry people

250g fresh pasta (can use dry, fresh is just much tastier)

250g portobelini or white button mushrooms, finely sliced 
80ml olive oil 

1 tsp salt (Maldon is good)

1 clove garlic, crushed
Juice and zest of 1 lemon
Leaves of 4 sprigs of Thyme
Parmesan cheese
Black pepper
1T chopped parsley

Slice mushrooms and marinate together with oil, salt, garlic, lemon and thyme. This only needs a few minutes. Cook pasta as per instructions, drain and add to mushrooms, stir through the parmesan, black pepper, parsley and enjoy.

I hope you make this, it is too good to ignore!