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Mushroom and courgette tagliatelle

 102 ratings

Prep Time:10 mins

Cooking Time:20 mins

Serves:1 Adult

Mushroom and courgette tagliatelle

This dinner is delicious and simple. It only takes a few minutes to prepare which makes it a great after work meal.


  • ½ tablespoon of olive oil
  • 60g / 2oz. of mushrooms, quartered
  • Black pepper, to taste
  • 1 scallion, finely sliced
  • 1 clove of garlic, peeled and crushed or finely chopped
  • 1 small courgette, topped and tailed and cut into half moons
  • ½ teaspoon of dried thyme
  • 1 pinch of chilli flakes or powder
  • 3 walnut halves (10g / ½oz.)
  • 100g / 3½oz. of tagliatelle
  • ½ lemon, juiced
  • 2 tablespoons of fresh parsley, chopped


  1. Heat the oil in a non-stick pan over a medium-hot heat and when hot add the mushrooms with a twist of black pepper until brown.
  2. Remove from the heat and set aside.
  3. Turn the heat down to medium and add the scallions and garlic and cook for 1 minute before adding the courgette and dried thyme and chilli.
  4. Cook until the courgettes are soft.
  5. While the courgette is cooking, cook your tagliatelle according to the packet instructions, omitting any salt.
  6. Return the mushrooms to the pan with the cooked courgette, add the walnuts and drained pasta and mix well.
  7. Add the lemon juice and parsley just before serving.

What you will need

  • Chopping board
  • Chopping knife
  • Frying pan
  • Saucepan

Serving suggestions

Serve with a fresh green salad.

"Mushrooms are low calorie while also being a source of protein"

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