I love to have a number of quick, simple and delicious pasta recipes in my repertoire, and this creamy courgette pasta is one of them.
It needs just a handful of ingredients and the courgettes (or zucchini) really are the star of the show. If you have a glut, this is a great way of using them up in a really tasty dish.
Courgettes, garlic and cream work so well together. Add pasta and a little Parmesan and you have something really tasty.
I love courgettes and pasta together and have used them in my Courgette and Pancetta Orzo, The Tastiest Courgette Lasagne, and Mushroom, Courgette and Ricotta Pasta. They’re a match made in heaven!
The Ingredients
- Olive oil – to start the cooking process. You could use butter instead, if you like.
- Courgettes – cut your courgettes into small pieces so that they cook more quickly. You’ll want a large pan for this with a big surface area – colour on the courgettes is what’s going to bring the flavour.
- Garlic – and plenty of it. Garlic gives this recipe a powerful savoury hit.
- Double cream – double cream is best for a rich sauce. However, you can switch for single cream if you need to.
- Pasta – Use any short pasta shapes you like. You can use fresh pasta or dried, just cook according to packet instructions.
- Parmesan – or any other Italian hard cheese. This just brings everything together and adds some extra seasoning when you stir it through at the end.
Top Tips
- Cooking your courgettes Don’t be afraid to get some good golden colour on your courgettes – this is where the flavour comes from. Don’t rush this part!
- Alternative cooking methods You could also roast the courgettes rather than frying them. Just pop on a baking tray, drizzle with the oil and roast until golden. Be aware that this method will take longer though – up to 40 minutes.
- Additions Want to jazz it up? Try adding some diced pancetta or smoky bacon. Tender stem broccoli would also work as another vegetable if you want to bulk it out.
How To Cook This Courgette Pasta Recipe
- Put oil in a pan and add the courgettes. Cook until soft and starting to turn golden.
- 2. Add plenty of garlic and stir.
- 3. Turn the heat down to low and add cream.
- 4. Stir in your cooked pasta and Parmesan, then you’re ready to eat.
Creamy Courgette Pasta Recipe
A quick creamy pasta recipe that’s ready in under 30 minutes, with delicious courgette (zucchini) and garlic for a dish you won’t want to stop eating!
Start Cooking in Cook Mode
Ingredients
- 2 tablespoons olive oil
- 3 medium courgettes
- 6 cloves garlic
- 300 ml double cream
- 400 grams pasta
- 60 grams grated Parmesan or vegetarian alternative
Instructions
- Cut the tops and bottoms off the courgettes. Cut in half lengthways, then cut each piece in half lengthways again. Now finely slice.
- Heat the oil in a large frying pan over a medium heat. Add the courgettes, sprinkle with a pinch of salt, then cook for 10-15 minutes, stirring often, until the courgettes have coloured.
- Meanwhile, bring a large pot of water to the boil. Cook the pasta according to packet instructions then drain and leave to one side.
- Peel and finely chop the garlic. When the courgettes are ready, add the garlic and cook for another 30 seconds until fragrant. Add the cream and turn the heat down to low. Season with salt and pepper.
- When the cream comes to a simmer, turn off the heat then tip in the pasta and Parmesan. Toss together, leave the pasta to soak up the flavour for two minutes, then serve.
Video
Notes
- Leftovers can be kept in the fridge for up to 5 days. Reheat thoroughly before eating.
SO creamy, SO garlicky, SO delicious