Mushroom and Lemon Thyme Butter Spelt Spaghetti

Cook Time 25 minutes

Servings 2


250g spelt spaghetti

3 tbsp Extra Virgin Olive Oil

6 sprigs of lemon thyme

3 garlic cloves, minced

½ cup coarse bread crumbs

5 tbsp butter

250g button mushrooms, sliced thinly

¼ cup flat leaf parsley, chopped

¼ cup parmesan, grated

Salt & pepper


Into a pot of boiling salted water, add the pasta and cook as per packet directions.

Heat extra virgin olive oil in a pan on medium heat and add 2 sprigs of thyme, garlic and the bread crumbs.

Cook for 3 to 5 minutes or until browned and toasted. Season with salt & pepper and set aside.

Melt butter in pan on low, once butter is melted turn heat to medium.

When butter begins to foam, add remaining thyme and mushrooms, stirring occasionally until mushrooms are tender and browned, around 3 to 5 minutes.

Add salt and pepper to taste.

Strain pasta and add to pan along with the parsley and stir together.

Serve pasta into bowls and garnish with extra crispy bread crumbs and parmesan over the top.


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