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Bring a pot of pasta to a boil, salt it generously, and boil the pasta according to the instructions on the package. Reserve a cup of pasta water before draining.
Meanwhile, heat the olive oil in a large pan and fry the onion for 1-2 minutes until it softens. Add the garlic and red chilli flakes and continue to cook for 30 seconds.
Next, add the diced zucchini and mushrooms to the pan and cook on low to medium heat until they soften and become slightly golden (about 7-8 minutes).
Stir in the sherry and continue to cook until the alcohol evaporates. Add the double cream and cook for 1 minute until the sauce thickens. Add a dash of pasta water and then add the drained pasta to the pan. Mix it everything well to combine, then stir in the grated Parmesan and parsley. Season to taste and serve immediately.