Prep Time:10 mins
Understanding food allergies and intolerances
Mushroom and courgette tagliatelle
Cooking Time:20 mins
Serves:1 Adult
This dinner is delicious and simple. It only takes a few minutes to prepare which makes it a great after work meal.
Ingredients
- 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.
What you will need
- Chopping board
- Chopping knife
- Frying pan
- Saucepan
Serving suggestions
Serve with a fresh green salad.
"Mushrooms are low calorie while also being a source of protein"
