Mushroom & Thyme Pasta

This earthy mushroom and thyme pasta is a satisfying spring vegetarian dinner that comes together quickly and delivers deep, savoury flavour.

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook 200g spaghetti until al dente, reserving 100ml pasta water before draining.
2. Sauté the mushrooms: Heat 30ml olive oil in a large pan over medium-high heat. Add 300g sliced mushrooms and cook without stirring for 3–4 minutes until golden. Season with salt and pepper.
3. Add thyme: Strip the leaves from 4 sprigs of fresh thyme and add to the mushrooms. Stir and cook for another minute.
4. Combine: Add the drained spaghetti to the mushroom pan with a splash of pasta water. Toss everything together until well coated.
5. Serve: Divide between bowls and finish with a drizzle of olive oil and extra thyme if desired.