Ingredients

1 handful of Portobello mushrooms, quartered
1 handful of button or Swiss brown mushrooms, sliced
1/3 cup extra virgin olive oil
1 clove garlic, crushed and chopped
1 lemon, zest and juice
3 handfuls of baby kale or spinach
1 onion
4 sprigs fresh thyme - leaves only
1 packet fresh linguine
Fresh cracked pepper and parmesan to taste

Method

Put mushrooms, oil, kale, garlic, lemon juice and zest in a bowl and mix together

Sauté onion until soft then add mushroom mixture and cook for about 5 minutes

Cook pasta according to packet directions, drain reserving about a 1/3 of a cup of the water

Stir water into mushroom mixture and cook for a minute or so

Mix pasta and mushroom mixture together

Add cracked pepper and parmesan to taste to serve