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

This vegetarian tagliatelle pasta with courgettes, shiitake mushrooms and tarragon butter make a perfect mid-week dinner.

This 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 a 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.

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

This vegetarian tagliatelle pasta with courgettes, shiitake mushrooms and tarragon butter make a perfect mid-week dinner.

5 from 1 vote

DieTARY CHOICEHigh Fibre Recipes, Soya-Free Recipes, Vegetarian Recipes

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Pasta & Noodles

Cuisine Italian

Servings 4 people

Calories 513 kcal

Equipment

• large frying pan
• large saucepan

Ingredients

 

MetricUS Customary

 

1x2x3x

• 300 g dry tagliatelle
• 400 g courgettes
• 240 g shiitake mushrooms
• 4 shallots – finely chopped
• 2 garlic cloves – crushed
• 75 g butter + 1 tbsp
• 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

Instructions

 

• Roughly slice the shiitake mushrooms.
• Cut the courgette in small slices.
• Heat 1 tbsp of butter and 1 tbsp of olive oil in a large deep frying pan.
• Add the shallots and garlic. Cook until soft and golden.
• Add the courgettes and cook for 5 mins.
• Add the shiitake mushrooms. Carry on cooking for around 15mins until the courgettes are soft. Stir often.
• In the meantime heat a large pan of salted water and cook the tagliatelle until they are al dente.
• Prepare the 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 the courgettes and shiitake mushrooms to the tagliatelle. Mix well. Season to taste.
• Serve straight away.

Nutrition

Serving: 250gCalories: 513kcalCarbohydrates: 66gProtein: 14gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 103mgSodium: 166mgPotassium: 732mgFiber: 6gSugar: 7gVitamin A: 801IUVitamin C: 26mgCalcium: 67mgIron: 3mg

Keyword Courgette, pasta, shiitake, tagliatelle

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