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- Pasta types
Cream sauce with sauteed courgettes over farfalle pasta. Add other vegetables, such as red pepper, if you like.
72 people made this
- 5 tablespoons olive oil
- 5 small courgettes, julienned
- 2 onions, minced
- 1 clove garlic, minced
- 160ml double cream
- 1 (500g) packet farfalle pasta
- 2 tablespoons grated Parmesan cheese
- salt to taste
- freshly ground black pepper
- 2 tablespoons grated Parmesan cheese
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Heat oil in large frying pan over medium high heat. Add courgette, and saute quickly until golden. Remove and set aside.
- Add onion and garlic to the pan, and saute until golden. Stir in cream; increase heat, and boil until sauce is reduced by one third.
- Meanwhile, cook the pasta according to package directions. Drain.
- Add pasta, courgette, 2 tbsp cheese, and salt and pepper to the cream sauce. Toss thoroughly until heated through. Serve immediately with additional grated parmesan cheese.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(75)
Reviews in English (54)
Absolutely delicious, despite leaving out the parmesan cheese (as we're vegetarian)! I used soured cream with a pinch of sugar instead of double cream as I find it a bit too rich (and I also like the sweet/sour tang of sour cream with some sugar), but I think it would be equally lovely with some creme fraiche. Will be making this again, I'm sure-21 Mar 2012
Easy to make and a nice sauce but quite a strong onion flavour-25 Mar 2011
Jamie Oliver's courgette and pea pasta
Jamie Oliver's courgette and pea pasta with fresh mint & chilli is a brilliantly simple dish, perfect for bringing a little sunshine to the family dinner table.
Tesco has teamed up with Jamie Oliver to bring customers another round of tasty, nutritious recipes that are not just easy to make, but are very affordable too.
What's more, these dishes are ideal for encouraging children to enjoy a little more veg with their meals, which I particularly love as it ties in perfectly with my own ethos and indeed my book, Get Your Kids to Eat Anything!
This delicious courgette and pea pasta uses seasonal veg, and costs just £3.52 for 4 people. It can be easily whipped up in 20 minutes. Wins all round!
- 1 tbsp olive oil
- ½ red onion, finely chopped
- 1 garlic clove, finely chopped or grated
- 1 courgette, diced
- 85g/3oz frozen peas, defrosted under cold running water
- 110g/3½oz wensleydale cheese, grated
- 100ml/3½fl oz double cream
- handful fresh flatleaf parsley, chopped
- 140g/5oz whole wheat pasta, cooked according to the packet instructions, drained
- salt and freshly ground black pepper
Heat the oil in a large pan and gently fry the red onion, garlic and courgette for a few minutes, to soften. Stir in the peas and heat for a few minutes, to warm through.
Stir in the cheese and then add the cream. Season with salt and pepper. Heat gently for a further 4-5 minutes, add most of the parsley and the pasta at the end. Transfer to a serving bowl or plate and serve immediatedly, garnished with the remaining parsley.
Meghan Markle's quick and easy mac and cheese recipe
The Duchess adds peas to her easy recipe
Mac and cheese is a childhood staple! Although Meghan may have enjoyed several luxurious dinners prepared by a team of top cooks over the years, she has confessed to enjoying a super-easy boxed macaroni and cheese in the past.
Speaking of her food cravings, she told EyeSwoon: "I now buy the Annie&rsquos organic one if I&rsquom craving it, but I throw some frozen peas into it and have this gooey simple childlike meal. I used to cook it for the kids I would babysit and I always enjoyed feeling like a kid and eating it with them." We wonder if she cooks this dish for little Archie Harrison now?
Annie's macaroni and cheese pack of five, £36, Amazon
And if she doesn't have the boxed version, we bet she makes cacio and pepe pasta, a simple recipe made of cheese and pepper, which she previously said is "so easy" she could prepare it with her eyes closed.
Roasted Courgette Pesto Pasta
Packed with seasonal courgettes, spinach, basil and toasted pine nuts. The courgettes get roasted until soft and golden which make for a really creamy sauce, without cream!
Whether it&rsquos spaghetti, penne or fusilli this sauce will take your pasta to the next level. It&rsquos zingy, fresh, flavourful and obviously vegan!
I went for casarecce pasta which is great with pesto sauces, it clings to the ridges making sure every piece of pasta has a good helping of sauce!
I love adding roasted veggies to pasta, or any meal, I nearly always add them in some way. Just recently I thought of blending roasted courgettes and now I am obsessed with it!
When the courgettes are roasted they turn golden and soft they have an amazing creaminess to them.
All you need to do is cut them into semi circle slices, drizzle with oil salt and pepper and roast for 15 minutes.
Whilst they&rsquore roasting you can toast your pine nuts, either in a dry pan or in the oven for a few minutes.
The roasted courgettes are then ready to go in a food processor. Along with toasted pine nuts, spinach, basil, lemon, garlic, vegan parmesan, olive oil and salt and pepper.
I like to blitz mine in the food processor until creamy but not completely blended, so you can still see specs of the courgette.
When the pasta is almost ready, scoop out 1/4 cup of the pasta water which your going to add to the drained pasta and pesto. It adds extra creaminess and silkiness to any sauce.
I hope this recipe makes you excited for courgette/zuchinni season! It&rsquos one of my favourite veggies and I can&rsquot wait to incorporate it into more recipes!
For more vegan pasta recipes you may enjoy these:
As always if you make this roasted courgette pesto pasta be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Don&rsquot forget to follow along on Facebook, Pinterest and Instagram &ndash I&rsquod love to see you all there!
NEVER MISS A RECIPE! GET MORE VEGAN RECIPES SENT STRAIGHT TO YOUR INBOX &ndash SUBSCRIBE HERE 🙂
Heat oven to 200°C. Trim courgettes, then use a spiralizer to create tagliatelle-style courgette ribbons. Spread out on to 1 or 2 roasting tins and spritz with the olive oil spray. Cook in the oven for 5 mins.
Heat the oil and fry the pine nuts for a few mins, until golden. Set aside.
Add the chicken, chicken seasoning and garlic to the pan. Fry for 10 mins, to lightly brown, turning as needed.
Put the quark, basil and chicken stock into a food processor and blitz to make a smooth liquid. Pour over the chicken and warm through. Toss together with the courgettes. Serve hot or cold, scattered with pine nuts.
Heat some olive oil in a pan and fry the garlic and onion for 2 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 5 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 and find our recipe card for this creamy courgette pasta here –
You need to heat the oven to 220C/fan 200C/gas 7.
Your optimal quantity of water into a pan and boil.
Cook the lasagne for 5 minutes and make sure that they are softened. (Extreme care should be given not to overcook).
Rinse lasagna using cold water.
Then, you have to drizzle with small quantity of oil and it is being done to prevent them from sticking together.
The oil needs to be heated on a large frying pan.
Fry the onion in the oil for three minutes.
Add the courgettes and garlic.
Fry until courgettes soften and turn bright green.
Then, 2/3 of both the ricotta and cheddar should be added and you need to stir well while adding these items.
The tomato sauce should be heated in the microwave for two minutes until it turns hot.
Meghan Markle's creamy pasta recipe:
- 1 tablespoon of olive oil
- 5 courgettes, chopped
- 1/2 cup of water
- 1 bouillon cube
- 340g rigatoni
- 1 onion, chopped (optional)
- Grated parmesan (optional)
- If using an onion, heat olive oil over a medium heat and cook until soft. Stir in the courgette, water and bouillon cube and season to taste.
- Cover the pot and cook on a low heat for four hours, stirring regularly. The courgette should easily fall apart.
- Cook the rigatoni in a separate pot with boiling water and drain before combining with the sauce. Sprinkle with parmesan and enjoy!
What you'll need:
Slow-cooker, £44.99, Amazon
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Add some Extras – Bacon, Mushrooms or Prawns
If you would like to incorporate bacon of course, just cook cut up pieces of bacon with the onion. Or add some prawns. I am certain mushrooms would go well with it and leeks would be great too.
This recipe can be easily adjusted according to how many people you are cooking for. I made this for two people but you can easily adjust it to suit the number of people you are cooking for.
The recipe has plenty of vegetables so needs no accompaniment but a good green salad would go very well and may be some garlic bread.
If you use a larger courgette, slice and the cut the round into halves or quarters. If you don’t have the individual herbs, use mixed, dried herbs.