Riverford Courgette Pasta Recipe – Creamy Seasonal Courgette Pasta
420kcal
Ingredients
- 3 medium fresh courgettes sliced
- 300 g pasta spaghetti, penne, or your preferred choice
- 2 tablespoons olive oil
- 3 garlic cloves finely chopped
- 100 ml cream or plant-based cream alternative
- 50 g grated Parmesan cheese
- 1 tablespoon lemon juice
- Fresh basil leaves
- Salt and black pepper to taste
- Pasta water as needed
Equipment
- Large cooking pot
- Frying pan or skillet
- Blender or food processor (optional for creamy sauce)
- Wooden spoon
- Knife and chopping board
- Colander
- Measuring cups and spoons
Method
- Bring a large pot of salted water to boil and cook the pasta according to the package instructions. Reserve some pasta water before draining.
- Heat olive oil in a pan and add chopped garlic. Cook gently until fragrant.
- Add sliced courgettes and cook for 8–10 minutes until soft and lightly golden.
- Blend half of the cooked courgettes with cream, Parmesan cheese, lemon juice, and a little pasta water to create a smooth sauce.
- Return the blended sauce to the pan and mix with the remaining courgettes.
- Add cooked pasta and stir well until fully coated with the creamy courgette sauce.
- Season with salt, pepper, and fresh basil before serving.
Nutrition
Serving250gCalories420kcalCarbohydrates58gProtein14gFat16gSaturated Fat7gPolyunsaturated Fat1gMonounsaturated Fat6gCholesterol18mgSodium320mgFiber5gSugar6gVitamin A850IUVitamin C28mgCalcium180mgIron2mg
Notes
- Use fresh seasonal courgettes for the best flavour and texture.
- For a healthier version, replace cream with Greek yoghurt, cashew cream, or blended courgettes.
- Add chilli flakes for a spicy twist.
- This recipe can be made vegetarian or vegan by choosing suitable alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.