Gluten Free/ Savoury/ Vegan

Summer Courgette Pasta

These beautiful courgettes are the inspiration behind this recipe. I wanted something substantial that would showcase the courgettes’ delicate flavour.

This pasta dish is perfect for summer. It is light and fresh and is great as a pasta salad. The courgettes and are quickly fried in butter and garlic before being tossed with the pasta and plenty of fresh herbs and lemon juice.

If you are not vegan swap the nutritional yeast for a Parmesan style cheese

Summer Courgette Pasta

Print Recipe
Serves: 4 Cooking Time: 30 minutes

Ingredients

  • 2 small (or one larger) courgette, sliced thinly
  • 6 Chestnut mushrooms, sliced thinly
  • 1 tbsp butter
  • 1 tbsp Garlic oil
  • 250g gluten free pasta
  • 1 tsp Sea salt
  • 1/2 tbsp Black pepper
  • 1/2 tsp Chilli flakes
  • 2tbsp nutritional yeast
  • Juice if 1 lemon
  • Good handful mixed fresh herbs, finely chopped (basil, parsley, mint, chives)
  • 2 tbsp Good quality olive oil

Instructions

1

Boil the kettle for the pasta

2

Heat the butter and garlic oil in a frying pan on medium hot heat

3

Put the pasta into a seperate sauce pan with a generous pinch of salt- cook according to packet instructions

4

Add the courgettes a mushrooms to the frying pan

5

Sauté for about 5 minutes until softened

6

Season with salt, pepper and a good sprinkle of chilli flakes

7

Cook for a further couple of minutes

8

Add the pasta to the courgettes with a couple of spoonfuls if the cooking water

9

Stir through the remaining ingredients, leaving a few herbs to sprinkle over the top

10

Give it a good stir and serve with a sprinkling of herbs and a dash olive oil

 

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