JVS - Jewish, Vegan, Sustainable

Ingredients

• 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