SLOW-COOKED COURGETTE PASTA
If you've never had slow-cooked courgettes before, this will be a revelation! It gives them incredible flavour and brings out their natural creaminess. They are amazing in a simple pasta dish like this.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 servings
Ingredients
- olive oil
- 500 g courgettes very finely sliced
- 3 garlic cloves minced
- 225 g spaghetti
- juice of 1/2 lemon
- 2 heaped tbsp vegan cream cheese
- 10 g fresh basil finely chopped
- salt & freshly ground black pepper
- to serve: toasted pine nuts, lemon zest, extra fresh basil
Instructions
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Heat a large frying pan over a low heat and add a really good glug of olive oil. Add the sliced courgettes and a sprinkling of salt and fry gently for 20 minutes, stirring regularly, until they start to break down and reduce. Add the garlic and fry for a further 15-20 minutes, adding more olive oil if the pan gets too dry, until the courgettes are super soft and lightly golden.
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Meanwhile, cook the spaghetti according to the packet’s instructions, until al dente.
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Add the lemon juice, cream cheese, basil and a good pinch of salt and black pepper to the courgettes and stir well to combine. Taste and adjust the seasoning, if needed.
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Use tongs to transfer the spaghetti from the pan and into the sauce. Give everything a good stir, adding a little pasta water to loosen the sauce, if needed.
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Serve the pasta between bowls and finish with a sprinkling of pine nuts, a grating of lemon zest and a few sprigs of fresh basil.
Have lots of courgettes to eat up? Try my Chimichurri Courgettes next!
Very delicious, especially with the toasted pine nuts. I will be making this again!
Thank you!
G x