02/06/2026
Tasteful Tuesday
Courgette, mushroom and pine-nut Pasta
I always manage to miss some courgettes when picking for customers meaning they are too big to sell so this is what I do with them for a veggie tea!
Dry fry a couple of spoonfuls of pine-nuts so they colour then set aside
Heat some oil and fry a chopped onion, two chopped cloves of garlic, 1-2 sliced courgettes depending on size and 8 sliced mushrooms. You can add a chopped chilli if you like and increase/decrease the amount of veg.
When cooked, add 2 tablespoons of balsamic vinegar and a handful of grated cheese (cheddar or parmesan or both!). Add pepper to taste. In my opinion, there is enough salt in the cheese so none extra needed.
To serve, I spoon it over some cooked pasta and top with the pine-nuts and a bit more cheese.
This is simply how I make it.
