If there’s one thing we love it’s pasta. We have it regularly, in many different guises and this recipe for creamy courgette pasta just shouts of summer. This courgette creme fraiche pasta is delicious. It’s vegan and full of so much flavour. Bowlfuls of this courgette and creme fraiche pasta make me think I’m sat out under a Tuscan sky with the sun on my face…even if in reality it’s raining and grey and in the depths of a British winter. I like to pile on handfuls of vegan parmesan afterwards to give a lovely cheesy flavour to contrast with the creaminess of the courgette. This creme fraiche courgette pasta is an easy supper but one that’s a real standout.
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Creamy courgette orecchiette pasta – Ingredients
- 300g pasta (we use orecchiette but use any)
- 2 courgettes grated
- 1 onion finely chopped
- 2 garlic cloves, finely chopped
- 1 heaped tbsp vegan creme fraiche
- 50g pine nuts
- 2 handfuls spinach, roughly chopped
- 1 handful of fresh basil leaves
- 1 tbsp lemon juice
- 35g vegan parmesan + extra for the top
- olive oil
What to do
Heat some olive oil in a pan and fry the garlic and onion for two minutes.
Add the courgettes and fry for a further 10 mins.
Add the spinach, basil and pine nuts to the courgette and fry for a further five minutes until its nicely cooked through.
Cook the pasta as per the instructions.
We use orecchiette as it’s one of our favourites. It’s shape is perfect for providing scoops for the sauce to rest in but really any pasta will work.
Drain the pasta and add the cooked courgette mix.
Stir in the creme fraiche, grated vegan parmesan and lemon juice and heat through.
Heap into bowls with some more of the vegan parmesan on top.
I hope you enjoy this recipe as much as we do.
If you love pasta then check out our Tuscan spaghetti with sun dried tomato pesto. You can also see all of our travel inspired recipes here.
