Quick Creamy Courgette Pasta
This 15 minute creamy courgette pasta will become a weeknight staple in your house. Grating the courgette is a hack to ensure it cooks quickly and evenly.
Servings: 4 servings
Ingredients
- 1 tsp olive oil
- 3 medium courgettes coarsely grated
- 1 garlic clove crushed
- Handful of grated Parmesan
- 200 g creme fraiche
- 1/2 tsp chilli flakes
- 400 g linguine
Instructions
- Get your pasta on to boil in boiling salty water. Cook for about 2 minutes less than the packet says, you want it to still have a bit of bite to it as you will finish cooking it in the sauce.
- Heat the olive oil in a large frying pan and add the grated courgette to the pan. Cook for a couple of mins or until soft but not starting to brown. Then add the garlic and cook for a minute longer. Season well.
- Add the creme fraiche to the pan and give it a good mix.
- Drain the pasta, reserving some of the pasta cooking water. Add to the creamy courgette sauce. Turn the heat down to low and give it all a good toss to combine. Cook for another minute or so until the pasta is cooked to your liking.
- Add half the Parmesan and a little of the pasta water too if you need to loosen the sauce. Season to taste. Add the chilli flakes.
- Scoop into bowls and sprinkle the rest of the parmesan on the top.Enjoy!
Notes
Scroll up to see a step by step guide on how to make this courgette pasta.
To store: Transfer to an airtight container for 3 days and keep in the fridge.
To reheat: Add to a pan over medium heat with a splash of boiling water. Stir frequently, tossing together until it's smooth and creamy again. Otherwise, the microwave for 1-2 minutes is a good option.
To freeze: I wouldn't freeze this recipe as I find the pasta develops a weird texture once frozen and then defrosted.
Make ahead: You shouldn't need to prep ahead as it takes 15 minutes from start to finish. You could grate the courgette ahead of time and keep in the fridge in an airtight container for a few hours. Then you can put it straight in the pan when ready to cook.
Parmesan: use pecorino or any hard Italian cheese should work. If making for vegetarians, make sure you check the label on the packaging.
Vegetables: this courgette pasta would also be very good with a handful of baby spinach. Add it in at the same time or in place of the courgette.
Add bacon: adding crispy bacon would be really good. Fry the bacon then add the courgette to the pan as the recipe states.
Herbs: add basil, parsley or chives at the end for a fresh note.