This is a supremely tasty, easy pasta recipe. Creamy, savoury sauce with the crunch of zucchini ribbons. I used chicken meat (2 free-range breasts), but this recipe will work without meat, or use bacon if you prefer.
Make zucchini ribbons from 3 or 4 zucchinis using a swiss peeler or a mandoline. Slice two cups of mushrooms and half an onion. Crush and chop 3 cloves of garlic. Cut chicken into small pieces, season with salt and pepper.
If you have pine nuts lying around, toss a couple of tablespoons in a hot pan. They brown fast, so make sure you keep an eye on them.
Brown chicken in a hot pan. Remove and keep aside.
Heat some olive oil and butter in same pan. Soften garlic and onion. Then add in mushroom and zucchini. Stir and cook, covered for 10 minutes.
Make a roux with half a cup of milk and a tablespoon of plain flour. Ensure there are no lumps.
Add in chicken, 200ml cream and roux to the vegetables. Simmer for 10 minutes. Season to taste.
Cook 400g pasta as per instructions. I used fusilli, but any shape will work.
Toss in cooked pasta and serve with pine nuts and shaved parmesan.