Friday 9 August 2013

Courgette and mushroom pasta

What to make with courgettes from the garden for this season ? something quick, light and easy. These small perfectly formed beauties are going to marry with some button mushrooms in a quick pasta sauce with some cream friache. I use creme fraiche a lot in my cooking as it lasts so well in the fridge and has a lovely sharp twang to it that cuts the richness beautifully in sauces.
The other great thing is it uses loads of courgettes too, so when you are fighting a losing battle against your glut its a great recipe to have in your arsenal.The addition of thyme to the recipe cuts the richness of the sauce and brings a lovely herby note to the dish.

What you need 
  • Courgettes - thinly sliced
  • Mushrooms - finely chopped
  • Olive oil
  • Creme fraiche
  • Fresh thyme - chopped
  • Freshly ground black pepper
  • Parmesan cheese - freshly grated
  • Pasta - we used penne
What you do
  • Put your pasta on to cook in boiling water
  • Heat a little olive oil in a large frying pan and cook the courgettes gently until softened and they are slightly golden
  • Add the sliced mushrooms to the pan and continue to cook until the mushroom are tender
  • Add creme fraiche to the pan and if you want a looser sauce a little of the pasta cooking water, add the fresh picked thyme 
  • Season with pepper
  • Remove from heat and toss in the drained pasta
  • Serve topped with freshly grated parmesan and more freshly ground pepper.


1 comment:

Karen S Booth said...

A great way of using a glut of courgettes Linzi and I DO like courgettes with pasta too! Thanks for entering this into cooking with herbs, Karen

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