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.