• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
  • Recipes
  • Gardening
    • How to Grow: A to Z
    • What to Plant Now: January in Southern California Zone 10b
  • Backyard Chickens
  • Crafts & DIY
  • Amazon Storefront

Carmen in the Garden logo

You are here: Home / Recipes / Lemon and Sardine Pasta with Mushrooms

February 24, 2023 Recipes

Lemon and Sardine Pasta with Mushrooms

About the Recipe:

This dish is a flavorful and satisfying pasta dish that combines the briny taste of sardines with the earthiness of mushrooms. The dish starts with sautéing garlic and sliced mushrooms until tender and browned. Canned sardines in oil are added to the skillet and cooked for a few minutes, breaking them up gently with a fork. The lemon zest, lemon juice, chopped fresh parsley, thyme, and red pepper flakes are added to the skillet to create a bright and tangy sauce. The cooked pasta is added to the skillet along with some of the reserved pasta cooking water to help thicken the sauce. The pasta is then tossed to coat well and cooked for a few minutes to meld the flavors together. Finally, the dish is finished with a sprinkle of grated Parmesan cheese and a squeeze of lemon juice. This Lemon and Sardine Pasta with Mushrooms is a quick and easy dish that is perfect for a weeknight dinner, yet elegant enough to serve to guests.

Where to Buy Sardines:

My favorite sardines to use with this recipe are ones that are packed with hot peppers. They add a little bit of heat to the pasta that pairs well with the bright lemon and herb flavors. To purchase some of my favorite sardines for this recipe you can shop through the linked pictures below:

How to Make This Recipe:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon and Sardine Pasta with Mushrooms

  • Author: carmeninthegarden
Print Recipe
Pin Recipe

Description

This Lemon and Sardine Pasta with Mushrooms is a quick and easy recipe. Sauté garlic, mushrooms, and sardines in oil. Add lemon zest, juice, parsley, thyme, and pepper flakes. Add cooked pasta and reserved cooking water. Toss and top with Parmesan cheese and lemon juice. Perfect for a weeknight dinner!


Ingredients

Scale
  • 12 oz dried spaghetti or linguine
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tin of sardines in oil
  • 1 lemon, zested and juiced
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh thyme
  • 1/4 tsp red pepper flakes (optional)
  • Salt and pepper to taste
  • 8 oz mushrooms, sliced
  • 1/4 cup grated Parmesan cheese
  • Lemon wedges, for serving

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain the rest.
  2. Sauté the garlic and mushrooms: In a large skillet over medium heat, add the olive oil and sauté the minced garlic and sliced mushrooms until tender and browned, about 5-7 minutes.
  3. Add the sardines: Add the sardines with their oil to the skillet and cook for 2-3 minutes, breaking them up gently.
  4. Add the lemon zest, lemon juice, parsley, thyme, and red pepper flakes to the skillet. Season with salt and pepper to taste.
  5. Combine the pasta and sauce: Add the cooked pasta to the skillet along with 1/2 cup of the reserved pasta cooking water. Toss to combine and cook for 2-3 minutes until the pasta is well coated and the sauce has thickened slightly.
  6. Serve: Divide the pasta among four bowls. Top each bowl with grated Parmesan cheese and a squeeze of lemon juice. Enjoy!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

I’d be thrilled to hear how you make this recipe and any variations or feedback you might have! Please follow me on my social media platforms and sign up for my email list to stay up-to-date on all my seasonal recipes.

Categories: Recipes

Previous Post: « Kale, Egg, and Potato Breakfast Skillet
Next Post: Rainbow Veggie Chicken Salad with Spicy Ginger Lime Dressing »

Primary Sidebar

Follow Me

  • instagram
  • tiktok
  • youtube
  • mail
  • amazon

Load up on new recipes, gardening tips +more

get exclusive Carmen in the Garden content straight to your inbox.

Thank you!

Hi There!

Welcome to Carmen in the Garden. I have always been dedicated to self-reliance and sustainability. I find it incredibly rewarding to do something on your own. Dig deeper →

Posts

Archives

  • March 2023
  • February 2023
  • December 2022
  • October 2022
  • September 2022
  • May 2022
  • April 2022
  • February 2022
  • January 2022
  • December 2021
  • October 2021
  • September 2021
  • April 2021
  • January 2021
  • December 2020
  • November 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019

Footer

Stay Connected

This site is owned and operated by Carmen Crow. www.carmeninthegarden.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  This site also participates in other affiliate programs and is compensated for referring traffic and business to these companies.

More

  • Garden & Skills Books
  • Garden Wear
  • Homepage
  • How to Grow: A to Z
  • My account
  • Privacy Policy
  • Recommendations
  • Recommended
  • Seed Starting
  • Shop
  • Terms & Conditions

Copyright © 2023 Carmen in the Garden on the Cookd Pro Theme