Mushroom and courgette tagliatelle recipe | Safefood

Ingredients

• 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