Mushroom and courgette tagliatelle
Suitable for vegetarians
This dinner is delicious and simple. It only takes a few minutes to prepare which makes it a great after work meal.
Ingredients - Serves 1 Adult
- ½ tablespoon of olive oil
- 60g / 2oz. of mushrooms, quartered
- Black pepper, to taste
- 1 scallion, finely sliced
- 1 clove of garlic, peeled and crushed or finely chopped
- 1 small courgette, topped and tailed and cut into half moons
- ½ teaspoon of dried thyme
- 1 pinch of chilli flakes or powder
- 3 walnut halves (10g / ½oz.)
- 100g / 3½oz. of tagliatelle
- ½ lemon, juiced
- 2 tablespoons of fresh parsley, chopped
Method
- Heat the oil in a non-stick pan over a medium-hot heat and when hot add the mushrooms with a twist of black pepper until brown.
- Remove from the heat and set aside.
- Turn the heat down to medium and add the scallions and garlic and cook for 1 minute before adding the courgette and dried thyme and chilli.
- Cook until the courgettes are soft.
- While the courgette is cooking, cook your tagliatelle according to the packet instructions, omitting any salt.
- Return the mushrooms to the pan with the cooked courgette, add the walnuts and drained pasta and mix well.
- Add the lemon juice and parsley just before serving.
Serving Suggestions
Serve with a fresh green salad.
All our recipes are nutritionally analysed by our team of experts.
of an adult's reference intake
| Nutrition Information |
| Typical Values | Per 100g | Per Portion (398g) |
| Energy | 507Kj | 2018Kj |
| 121Kcal | 481Kcal |
| Fat | 4.6g | 18.5g |
| (of which saturates) | 0.8g | 3.3g |
| Carbohydrate | 13.8g | 55g |
| (of which sugars) | 1.1g | 4.6g |
| Fibre | 1.7g | 6.9g |
| Protein | 5.1g | 20.3g |
| Salt | 0.1g | 0.2g |
Disclaimer.
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