Pasta with courgette sauce

Pasta with courgette sauce

Total: 1 hr 30 min. | Active: 1 hr 30 min.
vegan, lactose-free
Nutritional value / person: 554 kcal
, Fat: 20 g
, Carbohydrate: 72 g
, Protein: 19 g
Do you remember when Zoodles, courgette “pasta” made of fine courgette strips, was hugely popular about five years ago? Well, much as I like courgettes... I simply love pasta more. This doesn’t mean that courgettes have to be removed from the recipe, or that they can’t be the highlight of the dish! In this recipe the courgettes are slowly and gently cooked until they become a delicious sauce. The sauce is slowly reduced, so that all the wonderful flavour remains. The recipe takes a little time, but not much attention – and the result is worth waiting for!

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sauce

2 tbsp olive oil
2 onions, finely chopped
4 garlic cloves, finely chopped
6 courgettes, sliced
1 cube vegetable bouillon
2 tsp dried Italian herbs
1 tsp sea salt
100 g basil pesto, vegan
2 tbsp lemon juice
a little pepper

Pasta

salted water, boiling
350 g pasta (e.g. Spaghettoni)
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How it's done

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Sauce

Heat the oil in a large pan. Add the onions and garlic, sauté for approx. 5 mins. Add the courgettes, season, steam at a low heat for approx. 1 hr., stirring every 10 mins. with a wooden spoon and crushing the courgettes gently. Add pesto and lemon juice, season and simmer briefly.

Pasta

Cook the pasta in boiling salted water until just al dente, drain and reserve approx. ½ dl of the cooking water. Add the pasta and cooking water to the sauce, mix and finish cooking the pasta.

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