Vegetarian mains
Slow cooked courgette pasta
Watch as the pan full of courgettes collapses into a thick and unctuous sauce. Very low and very slow is the key. Don’t be shy of having a play by adding some fresh herbs to the final mix or a pinch or 2 of dried chilli.
Ingredients
- 500g courgettes, very finely sliced
- 2 garlic cloves, finely chopped
- 200g pasta of your choosing
- lemon
- 1 tbsp crème fraiche - optional
- Parmesan, Pecorino or vegan cheese alternative
- olive oil
- salt and pepper
Method
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Step 1
Heap the courgette slices into a sauce pan with 2 tablespoons of olive oil. Add a pinch of salt and cook on a low heat for about 20 minutes, they should start to cook and reduce. Stir every so often and make sure they aren't catching on the bottom of the pan.
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Step 2
Add the garlic and continue to cook for another 15 minutes, adding a dash of water now and then if it starts to catch.
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Step 3
Meanwhile cook your pasta.
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Step 4
Season the courgettes with salt, pepper and a squeeze or 2 of lemon juice. Stir in the crème fraiche, some good olive oil and a dash of the pasta water to loosen.
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Step 5
Mix with the drained pasta and top with a generous grating of cheese.