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An image of Courgette Pasta with Mushrooms on a white plate standing on a wooden table. There are colorful blooms around the plate.

Courgette Pasta with Mushrooms

Agnieszka Weiner
In this dish spiralized courgette replaces some of the pasta which makes it lighter but still delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 portions

Ingredients
  

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 shallot thinly chopped,
  • 2 cloves garlic thinly sliced,
  • 200 g chanterelles cleaned and dried,
  • 1 tsp dried thyme
  • 1 courgette (small, weighing approx. 200g), prepared with a spiralizer or with a vegetable peeler
  • 125 ml double cream
  • 150 g tagliatelle
  • salt and pepper.
  • Parmesan cheese , shaved, to serve

Instructions
 

  • On a medium heat warm up 1 tbsp olive oil and butter.
  • Add the chopped shallot and garlic, fry on a medium heat for 2-3 mins.
  • In the meantime, boil a pot of salted water and cook the pasta al dente as per the packet instruction.
  • When the shallot and garlic are translucent, add the chanterelles, season with salt, pepper and thyme, and fry for 3-5 mins.
  • Remove everything from the frying pan onto a warm plate, wipe the frying pan with a paper towel, add the remaining 1 tbsp of olive oil, heat it up, add the courgette and stir fry for 1 min.
  • Transfer the mushrooms back to the frying pan with courgette, add the cream and warm up.
  • Combine with cooked pasta, if too dry, add a bit of the reserved pasta cooking water), check the seasoning and serve sprinkled with some Parmesan shavings.
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