Do you tend to cook the same dish every evening? Well, if you’re like us and stuck in a rut with what to cook then don’t worry we have the recipe for you.
If you’re after a quick and healthy food dish then this one from The Mushroom Bureau will do the trick. Its Tagliatelle with mushroom, courgette and pea recipe serves four people and certainly packs a punch with flavour.
Even better, it doesn’t require much cooking time so it’s perfect to do after a long day at work. We don’t know about you but there’s nothing worse than following a long recipe when all you want to do is eat the food.
So, what are you waiting for? Let’s get cooking, this will soon be your go-to recipe for dinner.
How to make Tagliatelle with mushroom, courgette and pea recipe:
Method
First of all, you will need to cook the pasta according to the pack instructions until cooked but still a little firm to the bite (al dente).
Next, heat the oil in a large pan and sauté the mushrooms for a few minutes, until softened. Add the peas, the lemon zest and juice, then season to taste.
Remove the pan from the heat, stir in the creme fraiche, about three-quarters of the parmesan or pecorino and most of the herbs (reserving some to top each pasta serving).
Drain the pasta, reserving a little water. Toss it all into the sauce with the courgette ribbons.
Serve with the remaining parmesan, herbs, and pistachio. If you’re feeling fancy you can also include the addition of cooked bacon lardons or pancetta.
Will you be giving this recipe a try? Let us know in the comments below.
