ACORNS APPLE RECIPES

Steps:

• Cook the tagliatelle (or other pasta) in a large pan of boiling generously salted water until al dente.
• Meanwhile, grate the zucchini/courgette and use a clean tea towel to squeeze out the water.
• Place 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.
• Add the grated zucchini/courgette and garlic and fry for 1-2 minutes more.
• Reduce 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.
• Add the black pepper and optional balsamic vinegar and simmer for a few more minutes.
• Stir in the lemon juice and zest, drain the cooked pasta and toss it in the sauce.
• Serve immediately with chopped fresh parsley and more ground black pepper if desired.