Pasta with mushroom and courgette sauce
This pasta with mushroom and courgette sauce is a quick and easy dish, ideal for mid-week suppers or weekend lunches. It’s a vegan dish and gluten-free pasta can be used too, if preferred – but feel free to serve it with Parmesan if you ‘d like a vegetarian version; or scatter some fried pancetta on top for a meaty version.
Ingredients
Method
- Cook the pasta according to the packet’s instruction, then drain and keep warm.
- Finely chop the shallot and garlic. Slice the mushrooms and red pepper. Cut the tomatoes into quarters.
- Heat a spoonful of oil in a large frying pan and gently sauté the shallot and garlic. Add the mushrooms, red pepper slices and tomatoes. Scatter the Italian herb mixture & chilli flakes on top, put a lid on and gently sauté over low heat for about 15 minutes, until tender. If the sauce is too dry, add a spoonful of the pasta’s cooking water.
- Grate the courgette and add to the pasta sauce together with the olives. Season with salt &pepper to your liking, then stir for a minute or so. Turn off the heat.
- Add the pasta and toss gently, then fold in the rocket leaves & chopped herbs.
- Serve pronto, with plenty of freshly ground pepper and/or grated cheese.