| 30 |
| Serves: people |
Quick and healthy vegetarian pasta dish with robust flavours. Add a griddled chicken breast for a more substantial and balanced meal.
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INGREDIENTS
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INSTRUCTIONS
- Bring a large saucepan of salted water to the boil
- Meanwhile, wash and dice the courgettes. Wipe the mushrooms clean and slice finely. Peel and bash the garlic clove, peel and finely slice the shallot. Wash and chop the parsley.
- Put the oil, shallot and garlic into the frying pan, sprinkle with a little sea salt and cook for 4-5 minutes over a low heat stirring frequently.
- Add the courgettes and parsley to the pan and cook for a further 5 minutes until soft.
- Add the sliced mushrooms and continue cooking for another 5 minutes or until most of the liquid released by the mushrooms has been absorbed.
- Meanwhile, cook the fusilli as directed on the packet.
- Drain the pasta in the colander or sieve, reserving a small cup of the hot water. Toss the pasta into the mushroom and courgette sauce, adding the reserved water as needed.
- Sprinkle with grated parmesan, add a generous grind of black pepper and serve immediately.
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