Tagliatelle with Courgettes, Shiitake Mushrooms and Tarragon Butter [vegetarian]

Name: Tagliatelle with Courgettes, Shiitake Mushrooms and Tarragon Butter [vegetarian]
Prep time: 10 min
Total time: 30 min
Ingredients: 300g dry tagliatelle [UK 10.5oz]; 400g courgettes [UK 14oz]; 240g shiitake mushrooms [UK 8.5oz]; 4 shallots (finely chopped); 2 garlic cloves (crushed); 75g butter + 1 tbsp [UK 3oz /US ⅓ cup]; 1 Tbsp olive oil; 2 Tbsp parsley (finely chopped); 2 Tbsp dry tarragon (finely chopped); 1 Tbsp fresh thyme leaves; 1 lemon zest; 1/2 lemon juice; salt & pepper

Published on June 27, 2013 | In Mediterranean | By theflexitarian |

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- Prep Time
- 10 Minutes
- Cook Time
- 30 Minutes
- Difficulty Level

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These vegetarian tagliatelle pasta with courgettes, shiitake mushrooms and tarragon butter make a perfect mid-week dinner or fuss-free week-end lunch.

Shiitake mushrooms have a rich flavour which goes well with courgettes. They are also rich in iron and high in protein.

Here I have added tarragon, thyme, lemon and parsley to the butter. The flavours are subtle yet tasty enough to transport you to warmer climate. You can add vegetarian parmesan style cheese on top but personally I prefer them just “as is”. Of course this dish can easily be made vegan by replacing the butter with olive oil and choosing egg-free pasta.

Egg-Free, High Fibre, Nut-Free, Soya-Free

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Ingredients

300g dry tagliatelle [UK 10.5oz]
400g courgettes [UK 14oz]
240g shiitake mushrooms [UK 8.5oz]
4 shallots (finely chopped)
2 garlic cloves (crushed)
75g butter + 1 tbsp [UK 3oz /US ⅓ cup]
1 Tbsp olive oil
2 Tbsp parsley (finely chopped)
2 Tbsp dry tarragon (finely chopped)
1 Tbsp fresh thyme leaves
1 lemon zest
1/2 lemon juice
salt & pepper

Nutrition Info

Instructions

Roughly slice shiitake mushrooms.
Cut courgettes in 1/2 slices and cut each slice in quarters.
Heat 1 tbsp of butter and 1 tbsp of olive oil in a large deep frying pan.
Add shallots and garlic. Cook until soft and golden.
Add the courgettes and cook for 5 mins.
Add shiitake mushrooms. Carry on cooking for around 15mins until courgettes are soft. Stir often.
In the meantime heat a large pan of salted water and cook tagliatelle until they are al dente.
Prepare tarragon butter by mixing together: 75g [UK 3oz /US ⅓ cup] soft butter, parsley, tarragon, thyme, lemon zest, lemon juice and 1/2tsp of salt.
Once the tagliatelle are cooked, drained well and put them back in their pan. Add tarragon butter and mix well to coat pasta all over.
Add courgettes and shiitake mushrooms to the tagliatelle. Mix well. Season to taste.
Serve straight away.