Zucchini Mushroom Pasta

20 minute zucchini mushroom pasta with umami mushrooms in a creamy and lemony sauce.

📝 Ingredients

• 200 g long ribbon pasta (like tagliatelle or linguine (Note 1))
• 1 zucchini ((Note 2))
• 1 tbsp butter
• 3.5 cups mushrooms (washed and thinly sliced (Note 3))
• 2 cloves garlic (minced )
• 1/2 cup light crème fraîche or sour cream
• 1/2 cup veg stock ((Note 4))
• 1/2 lemon juice + zest
• 1/2 tbsp balsamic vinegar - optional
• 1/2 tsp freshly ground black pepper
• 1 handful fresh parsley (roughly chopped)

👨‍🍳 Instructions

1. 1Cook the pasta in a large pan of boiling generously salted water until al dente. Reserve a little pasta water before draining.
2. 2Meanwhile, grate the zucchini and use a clean tea towel to squeeze out the water.
3. 3Place a frying pan on a medium to high heat, melt the butter and add the mushrooms when the butter starts to bubble. Fry for a few minutes until they start to brown, stirring regularly to ensure they cook evenly.
4. 4Add the grated zucchini and garlic and fry for 1-2 minutes more.
5. 5Reduce the heat to medium and add the crème fraîche. Allow it to become hot for a minute or two and stir in the veg stock.
6. 6Add the black pepper and optional balsamic vinegar and simmer for a few more minutes.
7. 7Stir in the lemon juice and zest.
8. 8Toss the cooked pasta in the sauce, add a little pasta water if it needs extra moisture.
9. 9Serve immediately with chopped fresh parsley and more ground black pepper if desired.