Taglietelle with mushroom, courgette, pea and summer herbs
The UK and Ireland Mushrooms Producers has partnered with Natalie Seldon to inspire the nation to cook mood boosting, flavourful food that highlights the versatility and nutritional benefits of mushrooms in recipes. For inspiration on how to use tasty mushrooms in an array of meals, head to the Made with Mushrooms website.
275 g dried tagliatelle
1 tbsp olive oil
200 g brown chestnut mushroom, sliced
4 baby courgettes or 1 medium, sliced into ribbons using a peeler
½ small lemon, a grating of zest and a squeeze of juice
3 tbsp vegan creme fraiche
10 g vegan parmesan
5 fresh chives, chopped
a small handful of basil leaves, large leaves torn
a small handful of pistachios, roughly chopped
Cook the pasta according to the pack instructions until cooked but still a little firm to the bite (al dente).
Meanwhile, heat the oil in a large pan and sauté the mushrooms for a few minutes, until softened. Add the peas, the lemon zest and juice, then season to taste. Remove the pan from the heat, stir in the vegan creme fraiche, about three quarters of the vegan parmesan and most of the herbs (reserving some to top each pasta serving).
Drain the pasta, reserving a little water. Toss it all into the sauce. Serve with the remaining vegan parmesan, herbs and pistachio.