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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta of your choice
  • 1 shallot
  • 1 garlic clove
  • ½ red bell pepper
  • 100 g chestnut mushrooms
  • 1 tsp Italian seasoning
  • ½ tsp chilli flakes
  • 4 medium ripe tomatoes
  • 1 small courgette
  • 3 Tbsp marinated olives
  • 2 Tbsp chopped fresh herb of your choice such as parsley, basil, coriander, mint etc
  • 2 handfuls of rocket leaves
  • Grated cheese optional, or vegan

Method
 

  1. Cook the pasta according to the packet’s instruction, then drain and keep warm.
  2. Finely chop the shallot and garlic. Slice the mushrooms and red pepper. Cut the tomatoes into quarters.
  3. 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.
  4. 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.
  5. Add the pasta and toss gently, then fold in the rocket leaves & chopped herbs.
  6. Serve pronto, with plenty of freshly ground pepper and/or grated cheese.