Method

1. 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.
2. Remove from the heat and set aside.
3. 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.
4. Cook until the courgettes are soft.
5. While the courgette is cooking, cook your tagliatelle according to the packet instructions, omitting any salt.
6. Return the mushrooms to the pan with the cooked courgette, add the walnuts and drained pasta and mix well.
7. Add the lemon juice and parsley just before serving.