Lemon-thyme mushroom rigatoni | Quick summer dinner

Bring a large pot of generously salted water to a boil, then cook the rigatoni pasta until al dente according to the package instructions. Reserve 1 ladleful of the pasta cooking water (approx. 100 ml) before draining.

Clean and slice the cremini mushrooms. Finely chop the garlic cloves, grate the zest of the organic lemon and squeeze its juice, and pluck the fresh thyme leaves from the sprigs.

Heat the olive oil and butter in a pan over medium heat. Add the sliced mushrooms and sauté for 5-6 minutes until beautifully golden brown.