Summer Pasta with Lemon-Thyme Mushrooms and Arugula

July 5, 2016
Serves 4 people
Prep time
Cook Time


  • 1 Pound
    mushrooms, i used crimini and white
  • fresh thyme, chopped
  • lemon, zest and juice
  • garlic cloves
  • 1/4 Cup
    extra virgin olive oil
  • 1 Pound
    pasta of your choice
  • 5 Ounces
  • salt and pepper to taste
  • 1/2 Cup
    toasted walnuts
  • 3/4 Cups
    garbanzo beans
  • 3/4 Cups
    baked tofu, cubed


  1. bring a pot of water to a boil over high heat and add salt. Add the pasta and cook to al dente.

  2. meanwhile, wash and dry the mushrooms. slice as thin as possible and put in a large bowl. rinse the thyme and strip enough off to measure 1-2 tsp, rouhg chop and add to the bowl. rinse the lemon, zest it with a microplane and add to the bowl then juice it and add to the bowl. next, grate the garlic and add to the bowl. add the oil, salt and pepper. Stir to evenly coat, let sit so the mushrooms can marainate.

  3. wash and dry the arugula. Once the pasta is done cooking, drain and add to the bowl with the mushrooms and toss wall. Add the arugula and mix again. Serve with toasted walnuts, garbanzo beans or tofu, if desired.

    recipe adapted from the purple carrot.