Mushroom and lemon thyme pasta with burnt butter

This comforting and tasty mushroom and lemon thyme pasta is a brilliant way to showcase mushrooms. Serve topped with fried mushrooms, parmesan and reserved thyme for the perfect weeknight dinner.

By Sarah Murphy
  • 30 mins cooking
  • Serves 4
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  • 500 gram casarecce pasta (or pasta spirals)
  • 600 gram mixed mushrooms (see recipe tip)
  • 4 clove garlic
  • 1/4 cup fresh lemon thyme leaves
  • 1 cup finely grated parmesan
  • salt and pepper
  • 150 gram butter
  • 2 tablespoon extra virgin olive oil


  • 1
    Cook pasta in a large saucepan of salted, boiling water until almost tender. Drain, reserving 1 cup of cooking water.
  • 2
    Thickly slice large mushrooms (king browns and Swiss browns). Tear oyster mushrooms in half and separate enoki mushrooms into smaller clusters. Cut garlic into thin slices.
  • 3
    Heat butter in same saucepan over medium heat. Cook garlic for 1 minute. Add Swiss brown mushrooms and season. Cook for 5 minutes or until mushrooms soften. Add reserved cooking water, bringing to the boil. Stir in all but 1 teaspoon lemon thyme and pasta. Remove from heat and cover to keep warm.
  • 4
    Heat oil in a large frypan over medium-high heat. Cook remaining mushrooms for 4 minutes or until golden.
  • 5
    Stir three-quarters of the parmesan into pasta. Divide pasta among bowls. Serve topped with fried mushrooms, remaining parmesan and reserved thyme.


  • We used a pre-packaged mix of mushrooms.