Courgette pasta in cream cheese sauce

    30 min

    This is a delectable vegetarian Italian-style pasta, which is quick and easy to make. Pasta is topped with a creamy courgette sauce and sprinkled with Parmesan cheese. Enjoy with fresh crusty bread, if desired.

    421 people made this

    Serves: 6 

    • 340g uncooked pasta
    • 3 tablespoons vegetable oil
    • 2 cloves garlic, finely chopped
    • 450g courgettes, grated
    • 125ml milk
    • 115g cream cheese, cubed
    • 25g chopped fresh basil
    • salt and pepper to taste
    • 4 tablespoons grated Parmesan cheese

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Meanwhile, heat the oil in a frying pan over medium heat. Stir in garlic and cook 2 minutes. Mix in courgettes and cook 10 minutes, until some of the moisture has evaporated.
    3. Pour the milk into the frying pan and stir in cream cheese until melted. Mix in basil. Season with salt and pepper and sprinkle with Parmesan cheese. Serve over the cooked pasta.

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    Reviews in English (329)


    Added some cooked, chopped bacon.  -  30 Aug 2017


    This recipe provided a great base, but I have to agree with other reviewers that it needs a little kick to it to make it really good. I added some garlic flavored tofu from the first step and put about a cup of fresh mushrooms in with the shredded zucchini. I also doubled the garlic and will next time add some onion to give it a bit more flavor. The finished product smelled great and had good consistency, but I think the extra flavor is definitely a must.  -  13 Jun 2007  (Review from Allrecipes US | Canada)


    This is zucchini week at our house since we've been given 10 of them! This was really different and so yummy. Everyone loved it, even the 3 year old! I added 1/2 an onion when I sauteed the garlic, b/c it needed to be used and we love onion. Also used about 6 cloves of garlic b/c we are big fans. I ended up needing to cook my zucchini at least 15 minutes to get the liquid out. Also added slightly more milk to get the sauce the consistency I wanted. Fresh basil is a MUST and made it awesome!!! Wish I could give this more than 5 stars!  -  03 Aug 2006  (Review from Allrecipes US | Canada)