Recipe

Creamy Courgettes Fusilli

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Creamy Courgettes Fusilli

A flavourful pasta dish with the most delicious creamy sauce made with cream, lemon, basil and parmesan cheese (rennet free) over pan-fried courgettes and fusilli. Yummy!




Ingredients to serve 2

  • 200g x fusilli pasta
  • 4 x courgettes - trim ends and slice
  • 1/2 x onion - peel and chop finely
  • 2 cloves x garlic - crush, peel and chop finely
  • 1 tbsp x fresh basil - tear into strips
  • 1/2 x lemon
  • 125ml x double cream
  • 25g x parmesan - grate finely
  • olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 400g x fusilli pasta
  • 8 x courgettes - trim ends and slice
  • 1 x onion - peel and chop finely
  • 4 cloves x garlic - crush, peel and chop finely
  • 2 tbsp x fresh basil - tear into strips
  • 1 x lemon
  • 250ml x double cream
  • 50g x parmesan - grate finely
  • olive oil, salt & pepper (from your pantry)

Method

Step 1

Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the fusilli and cook for 6-8 minutes. Don’t overcook the pasta - you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain (reserving a quarter cup of the cooking liquid for the sauce) and keep warm in a colander over a saucepan of hot water. Sprinkle fusilli with a little olive oil to prevent it from sticking together.

Step 2

Grate the lemon to create zest, then halve and juice.

Step 3

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook another minute, then turn the heat up to medium-high and add the courgettes. Cook, stirring occasionally, until the courgettes are fully cooked and starting to brown. Add a little salt and half of the basil and stir to combine.

Step 4

Turn the heat to medium to low and add the cream. Stir, then add the lemon juice and zest and cook for about 5 more minutes to thicken. Check seasoning and add salt and pepper as needed.

Step 5

Add the cooked pasta – along with just a little of the reserved cooking liquid - to the creamy courgettes mixture. Mix in the remaining basil and most of the cheese (reserving a little for the garnish).

Step 6

Divide the creamy courgettes fusilli between the plates, top with the rest of the cheese and serve immediately.