Tagliatelle made from courgettes
- Admin
- Aug 7, 2017
- 1 min read
This is a really good way of using up an excess of courgettes.
(For my daughter, Andi, anything above zero is an excess of courgettes.)
The list of ingredients is also really short;
courgettes, butter, olive oil, a stock-cube, salt, pepper, and water.
INGREDIENTS
(Bacon and Mushroom sauces included)
as above, plus:-
bacon;
cleaned-quartered mushrooms;
125ml single cream;
1 onion.
STEPS
1)Peel and dice the onion, and cut the bacon into strips;
2)Place them in a pre-heated frying-pan and gently fry in half of the butter and a drizzle of olive oil;
3)Using a vegetable peeler, peel the courgette into slices, stopping once you reach the pips/seeds;
4)Cut the slices of courgette into tagliatelle-like strips;
5)Once the onion becomes transparent (6-7min), add the mushrooms and continue to fry;
*remember, mushrooms should be cleaned with a cloth or a brush, never washed! If you are bored, you could even peel them!
6)In a separate frying-pan, fry the courgette/tagliatelle in the rest of the butter and a drizzle of olive oil, for about 3 minutes;
7)Whilst the tagliatelle fry, dilute the stock-cube in 150ml of boiling water;
8)Add the stock to the tagliatelle, and simmer for 3-5min.
9)By this time, the mushrooms should have browned, so add the single cream and stir well, continuing to heat on a low flame;
10)Strain the tagliatelle, reserving a little of the stock, then add the stock to the mushrooms;
11)Stir until you have a smooth-even-creamy sauce;
12)SERVE !!!!
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