Zucchini Aglio E Olio with Mushrooms: A simple, healthy, and sublimely tasty lunch / dinner dish made with mushrooms, zucchini, basil, garlic, chilli flakes, orange infused olive oil, and fettuccine pasta.
In a large pot, combine lots of water and salt and bring it to a boil. Once it comes to a boil, throw fettuccine in and let cook till al dente. Once cooked, drain pasta and reserve about 1 cup of its cooking water aside.
In a large frying pan or skillet, combine olive oil and garlic together before turning the heat on (this is to prevent the garlic from burning). Turn heat on and let garlic cook gently for about 30 seconds. Add mushrooms and chilli flakes into the pan and cook till mushrooms have softened.
Add pasta and about 1/2 cup of its cooking water to the skillet and toss in the olive oil/mushroom mixture. Once pasta has heated through, add your spiralized zucchini in. Toss to heat through, and add a little more reserved cooking water if too dry. Season liberally with salt and freshly cracked black pepper.
Turn heat off and add basil, baby spinach and 1 Tbsp Extra Virgin olive oil in. Toss to coat in sauce and dish out to serve. This dish goes perfect with vegan parmesan.