Tagliatelle with Courgettes, Saffron and Mushrooms

This is a dinner that is very fast to make, just the thing when you’re feeling absolutely pooped after a day at work. We did have to run up to the garden for the courgettes but otherwise we had everything else in the house!

Tagliatelle with Courgettes and Saffron

500g tagliatelle
4 –5 small courgettes
200g mushrooms, wild if possible
25ml olive oil
25g butter
A pinch of saffron
Small glass of white wine (optional)
400ml cream
Salt and black pepper
Parmesan cheese to serve

Put a large pot of salted water on to boil. Cover with a lid. This will speed things up.
Pour a little boiling water over the saffron and leave to infuse.
Cut the courgettes into thin slices on the diagonal.
Slice the mushrooms
Read the cooking instructions on the pasta. The sauce takes 8-10minutes to cook so try to coordinate the two.

Put a large sauté pan or frying pan on the heat.

When the water for the pasta boils, add the pasta and start to cook the sauce.

Put the olive oil and butter into the pan, turn the heat up and when it bubbles up add the mushrooms and courgettes. Keep the heat high, season with salt and black pepper and keep shaking or stirring. After 3-4 minutes the vegetables should be just cooked. If you are using wine, add it now. Let it bubble up and reduce, then add the saffron and cream and bring to the boil. If you don’t have wine just add the cream and saffron. Cook rapidly until the sauce reduces by about half, season and remove from the heat.

Drain the pasta and toss in the sauce.

Serve with lots of grated Parmesan