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Slow-Cooked Courgette Pasta - Georgie Eats

SLOW-COOKED COURGETTE PASTA

If you've never had slow-cooked courgettes before, this will be a revelation! It gives them incredible flavour and brings out their natural creaminess. They are amazing in a simple pasta dish like this.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 servings

Ingredients

  • olive oil
  • 500 g courgettes very finely sliced
  • 3 garlic cloves minced
  • 225 g spaghetti
  • juice of 1/2 lemon
  • 2 heaped tbsp vegan cream cheese
  • 10 g fresh basil finely chopped
  • salt & freshly ground black pepper
  • to serve: toasted pine nuts, lemon zest, extra fresh basil

Instructions

  1. Heat a large frying pan over a low heat and add a really good glug of olive oil. Add the sliced courgettes and a sprinkling of salt and fry gently for 20 minutes, stirring regularly, until they start to break down and reduce. Add the garlic and fry for a further 15-20 minutes, adding more olive oil if the pan gets too dry, until the courgettes are super soft and lightly golden.
  2. Meanwhile, cook the spaghetti according to the packet's instructions, until al dente.
  3. Add the lemon juice, cream cheese, basil and a good pinch of salt and black pepper to the courgettes and stir well to combine. Taste and adjust the seasoning, if needed.
  4. Use tongs to transfer the spaghetti from the pan and into the sauce. Give everything a good stir, adding a little pasta water to loosen the sauce, if needed.
  5. Serve the pasta between bowls and finish with a sprinkling of pine nuts, a grating of lemon zest and a few sprigs of fresh basil.