Creamy courgette pasta
The perfect bog bowl of pasta for courgette season! A big thank you to the modern proper for the recipe.
Courgettes are still in season, so if you have plenty on hand, from your own garden or someone else’s this is the perfect recipe for you. You’ll only need a handful of ingredients to make this delicious creamy sauce and it comes together in half an hour.
Olive oil, something I always have in my pantry, as a half Italian, my dad would murder me if I don’t have a good olive oil stocked.
Shallots, they are milder than regular onions and are a great addition to courgettes, I never thought they would go so well together since my mom always and only made courgettes with garlic.
Garlic, of course, the flavor giver of the Italian cuisine, there isn’t a recipe without it, heck I would even add it to dessert if I could…
Gondino, you’ve certainly heard me mention this cheese a thousand times, for a few years now it still remains my favorite vegan parmesan cheese. And I’ve tasted a lot, trust me!
Plant based cream, I like to use soy cream from alpro which gives the most neutral flavor and it cookes down like regular cream.
Fresh herbs, I love fresh herbs, in my garden I have basil, sage, rosemary and thyme, but for next year I’m planning to add so many more, herb really do make a difference when cooking and when they’re fresh it’s even better. I added basil and parsley to this sauce, one for flavor and two for the bright green color.
All you have to do now with these ingredients is make them into a delicious creamy sauce and toss with al dente pasta of choice. And voila! An amazing weeknight, dinner party or quick lunch recipe.
recipe
Serves 6 people
Ingredients
60 ml olive oil
2-3 medium sized courgettes, cubed
2 shallots, chopped
1-2 garlic cloves, minced
500 gr of pasta of choice, I used pappardelle
200 ml soy cream
20 basil leaves
20 gr fresh flat leaf parsley
80 gr of vegan gondino parmesan + extra for serving
salt and pepper to taste
How to
Bring a large pot of salted water to a boil for the pasta.
Heat the olive oil in a saucepan over medium heat.
Add the shallots and courgette for 8-10 minutes. Add the garlic and cook until fragrant, 1 more minute.
Cook the pasta al dente and reserve a cup of the pasta water to add to the sauce later.
Meanwhile, stir in the soy cream, basil, parsley salt, pepper and cheese into the courgette mixture. Bring to a simmer and cook, stirring until the sauce has thickened, about 5 minutes.
Transfer the courgette mixture to a blender and blend until smooth and creamy, season to taste with salt and pepper.
Add the cooked pasta to the sauce and toss to coat every noodle. Serve with grated parmesan and pepper on top.
Buon appetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
