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.
Equipment
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Ingredients
- 240 g shiitake mushrooms
- 400 g courgettes
- 1 Tbsp butter
- 1 Tbsp olive oil
- 4 shallots finely chopped
- 2 garlic cloves grated
- 300 g dry tagliatelle
- 75 g butter softened
- 2 Tbsp fresh parsley finely chopped
- 2 Tbsp dry tarragon
- 1 Tbsp fresh thyme leaves
- 1 lemon zest
- juice of 1/2 lemon
- salt & pepper
Instructions
- Roughly slice the shiitake mushrooms.240 g shiitake mushrooms
- Cut the courgette in small slices.400 g courgettes
- Heat 1 tbsp of butter and 1 tbsp of olive oil in a large deep frying pan.1 Tbsp olive oil, 1 Tbsp butter
- Add the shallots and garlic. Cook until soft and golden.4 shallots , 2 garlic cloves
- 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.300 g dry tagliatelle
- Prepare the tarragon butter by mixing together: 75g [UK 3oz /US ⅓ cup] soft butter, parsley, tarragon, thyme, lemon zest, lemon juice and 1/2 tsp of salt.75 g butter, 2 Tbsp fresh parsley , 2 Tbsp dry tarragon, 1 Tbsp fresh thyme leaves, 1 lemon zest, juice of 1/2 lemon
- 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.salt & pepper
- Serve straight away.
Nutrition
Serving: 1servingCalories: 540kcalCarbohydrates: 66gProtein: 14gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 111mgSodium: 177mgPotassium: 746mgFiber: 6gSugar: 7gVitamin A: 1061IUVitamin C: 28mgCalcium: 73mgIron: 3mg