Fresh mushroom and courgette pasta

Jenny Smith
Jenny Smith

Prep: 15min

Cook: 15min

Total: 30min

Yield: 2 servings

Dish: main meal

Cuisine: New Zealand

Ingredients

  • 500g of your favourite fresh pasta
  • 1 tbsp of olive oil
  • 2 tsp of crushed garlic
  • 1 packet of mushrooms
  • 1 cup of milk
  • 1 tbsp of cornflour
  • 1/2 tsp of salt
  • 80g prosciutto
  • 2 fresh courgettes
  • A handful of pinenuts
  • Grated Parmesan
 

Method

  1. Pop pasta onto boil
  2. In a frypan heat cooking oil and garlic and fry until browned
  3. Mix cornflour into cold milk. Then add mushrooms, salt and milk to the frypan
  4. Fry on medium heat stirring continuously until sauce thickens
  5. Remove from heat and set aside. When cooled slightly, blend into a smooth sauce
  6. Toss the mushroom sauce through the pasta
  7. Peel the courgettes and then slice into spaghetti like strands
  8. Toss fresh courgettes and prosciutto pieces through the pasta
  9. Serve with shaved parmesan and toasted pine nuts on top and enjoy
 

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Keywords: courgette pasta, mushroom courgette pasta, mushroom pasta, pasta