Boil your chosen pasta as to instructions on packet or/and if using homemade until Al dente.
in the meantime whilst the pasta is boiling cut the courgettes/zucchini in half lengthwise and then slice them thinly into halve circles. Heat the oil in a pan.
Add the very finely chopped onion to the pan and soften it but do not brown . Then add the courgettes and cook them for about five minutes or so , drizzle them in between with the balsamic vinegar, add the garlic and cook until the courgettes have taken on a slightly golden brown colour but still Al dente. Do not fry them.
If you are using the mint you can stir this in now.stir and turn off the heat and set aside to cool
When the pasta is cooked drain in a sieve and run cold water over it so that it not carries on boiling. Drizzle with a little olive oil leave to cool
Heat a little oil in a pan and cook your portobello mushroom , remove from pan serve the salad over the mushrooms, one for each person, , serve and enjoy.
Tip your pasta into a bowl and add the courgette mixture . Cut the cheese into small bits . Gently stir everything together..
