Fettucine With Courgettes And Mushrooms

1 tablespoon polyunsaturated vegetable oil
1 medium onion, peeled and sliced
1 clove garlic, peeled and chopped
450 g/1 lb courgettes, trimmed and grated
225 g/8 oz button mushrooms, sliced
450 g/1 lb fettucine
85 ml/3 fl oz skimmed milk
100 g/4 oz curd cheese
1/2 teaspoon grated nutmeg
salt
freshly ground black pepper

Heat the oil in a heavy frying pan and gently cook the onion and garlic until soft. Add the courgettes and the mushrooms, mixing well together. Cook the vegetables gently, stirring occasionally, for about 10 minutes.

Cook the fettucine in boiling salted water. Boil for about 7 minutes, until tender but still firm, then drain. Whisk the skimmed milk into the curd cheese, then add to the courgette and mushroom mixture with the nutmeg. Season with salt and pepper. Mix with the fettucine and serve at once. SERVES 6