Cook for 7 to 8 minutes so the courgettes will still have some bite. Please try again. Drain the pasta and return to the pan. The courgettes get roasted until soft and golden which make for a really creamy sauce, without cream! That’s not even counting the number of courgettes we’ve palmed off onto friends and families! Thank you for the recipe. Steam the courgettes using a steamer insert over a pot of boiling water. Regardless of the pasta shape, this pesto is simple and delicious. Packed with seasonal courgettes, spinach, basil and toasted pine nuts. Your email address will not be published. The perfect summer dinner and a great way to use up courgettes. Place pine nuts, garlic and basil in a food processor; pulse for a few seconds to grind everything together. Cook the pasta al dente according to package instructions. Perfect for 'Meat Free Monday' or a quick weeknight meal. Great for a light summer dinner. Something went wrong. Your email address will not be published. Heat the oil in a large frying pan over a medium heat and fry the onions, peppers, courgettes, chilli and thyme for 8 minutes. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. 5 tablespoons extra virgin olive oil, divided. Add the courgettes to the onion and fry for 2-3 mins or until soft. Add the courgettes, onion and fresh pesto, and toss through. Add the pasta, pesto, and about 1/2 cup pasta water and cook for another 1 -2 minutes until combined. Fresh, light and creamy roasted courgette pesto pasta is the ultimate summery pasta dish! shallots, gluten, olive oil, courgette, garlic, king prawns, red pesto and 1 more Roasted Tomato & Red Pesto Soup My Fussy Eater basil, red onion, red pesto, olive oil, garlic cloves, vegetable stock and 2 more Add the pasta, pesto, and about 1/2 cup pasta water and cook for another 1 -2 minutes until combined. Required fields are marked *. I’ve also made this pesto with almonds instead of pine nuts and that also tastes great, as does bulking it up with spinach. Steam the courgettes using a steamer insert over a pot of boiling water. prep time: 5 mins cook time: 12 mins total time: 17 mins. The ingredients are: That’s it! Serve with more grated Parmesan. A quick, easy, and healthy 10-minute meal: sauteed courgette and mushrooms with a fresh homemade vegan basil pesto served with pasta. I had to use gluten free penne. Parmesan cheese: Parmesan cheese is not truly vegetarian, as it contains animal rennet. Add the garlic and onion to the pan, cook for 2 mins more, then season really well and add to the pasta. July 27, 2020 by By The Forkful Leave a Comment. Season with salt and set aside. To make this recipe really speedy, I get my pasta on, start sauteing the veg, and then whip up the pesto while all that’s happening. Regardless of the pasta shape, this pesto is simple and delicious. Toss and stir pasta with cooked courgettes and pesto sauce. Meanwhile cook the pasta in a large saucepan of boiling water until al dente. 05 Sep 2017 Drain and tip back into the same pan. Serve with lots of freshly grated Parmesan. Add courgettes, 2 tablespoons grated Parmesan, salt, pepper, lemon juice and half of the oil. Bring a large pan of salted water to the boil and cook pasta until just al dente. Heat your olive oil in a pan, then saute the mushrooms and courgette on a medium-high heat until the mushrooms are cooked and the courgette is golden on both sides. Fry the courgettes in oil for about 10 mins to drive off most of the liquid; they should reduce down a lot.  (Review from Allrecipes US | Canada). Add courgettes, 2 tablespoons grated Parmesan, salt, pepper, lemon juice and half of the oil. Serve with a squeeze of lemon, some fresh vegan parmesan, black pepper, and more fresh basil leaves. I had to use gluten free penne. Have you made this recipe? Toss with the courgette pesto and some cooking water if needed. Pulse a few seconds, then add remaining oil and pulse … I recommend sauteeing your courgettes and mushrooms for this recipe for a really quick and easy version. Reserve the pasta water. Copyright © 2020 By The Forkful on the Foodie Pro Theme. A great way to use up courgettes! Serve with fresh grated vegan parmesan, black pepper, and more fresh basil. Heat your olive oil in a pan, then saute the mushrooms and courgette on a medium-high heat until the mushrooms are cooked and the courgette is golden on both sides. Place pine nuts, garlic and basil in a food processor; pulse for a few seconds to grind everything together. The below recipe is my go-to easy pesto recipe. Vegan Ginger Cake With A Sticky Treacle Glaze, 1 handful (roughly 10 leaves) fresh basil. I added some extra zucchini wheels at the end, for extra nutrition and fun. Notify me of follow-up comments by email. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. The email addresses you've entered will not be stored and will only be used to send this email. Meanwhile cook the pasta in abundant salted water until "al dente". It can be a good idea to add the courgette a couple of minutes before the mushrooms so you can cook them enough. Privacy policy, Che buoni! I’ve been getting creative with how I cook with courgette the past couple of weeks, as the courgette plants over at our allotment have absolutely exploded and we’re now in a race to use them before they go bad! If you are new to growing your own vegetables, courgettes are a very easy, beginner-friendly crop – but they do always leave you wondering what to do with all your courgettes around this time of year. Another is this fresh basil pesto pasta recipe which I served here with sliced courgette and chestnut mushrooms. Post it on Instagram and tag @bytheforkful_ or use the hashtag #ByTheForkful! If the pesto is too chunky, add a little bit of water at a time and blend until it's your desired consistency. Cook for 7 to 8 minutes so the courgettes will still have some bite. Once you know what you’re doing, this recipe should take no more than 10, 15 minutes tops! Courgette and Mushroom Pesto Pasta- a quick and easy vegetarian, pasta dinner with sauteed mushrooms and courgette. Combine all the ingredients except the water, and blend. Stir in most of the crème fraîche and half the Parmesan with seasoning, then tip into an ovenproof dish… Fresh, homemade vegan pesto with pasta and sauteed courgette and mushrooms. Stir occasionally with a wooden spoon. Other pasta recipes you might want to check out include this creamy red pepper pasta dish, or maybe this amazing jackfruit bolognese! Che buoni! Save my name, email, and website in this browser for the next time I comment. -  A quick and tasty pasta dish made using homemade courgette pesto. If the food processor has a liquid opening, pour the oil in a thin stream while pulsing. Thank you for the recipe. One fantastic solution is these easy courgette fritters which go with basically anything and everything. Serve with fresh grated vegan parmesan, black pepper, and more fresh basil. Pulse a few seconds, then add remaining oil and pulse again. Drain the pasta and reserve a couple of tablespoons of cooking water. I added some extra zucchini wheels at the end, for extra nutrition and fun. Make sure you slice the courgette thinly so that it cooks on both sides. Oops! While cooking, make the pesto. Super light, fresh, and healthy – and easy to adjust and adapt according to your tastes.