Fusilli with courgettes and mushrooms
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Serves:     people
Notes from Anna

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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  1. Bring a large saucepan of salted water to the boil
  2. 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.
  3. 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.
  4. Add the courgettes and parsley to the pan and cook for a further 5 minutes until soft.
  5. Add the sliced mushrooms and continue cooking for another 5 minutes or until most of the liquid released by the mushrooms has been absorbed.
  6. Meanwhile, cook the fusilli as directed on the packet.
  7. 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.
  8. Sprinkle with grated parmesan, add a generous grind of black pepper and serve immediately.

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