About this recipe:A great dish that will make use of courgettes when in-season. Par-boiled pasta is microwaved with courgettes in a creamy mushroom sauce with Gouda.
75g egg pasta
500g diced courgettes
50g butter or margarine
100g chopped mushrooms
80g chopped onion
1 clove garlic, chopped
4 tablespoons plain flour
3/4 teaspoon salt
3/4 teaspoon dried basil
175g grated Gouda cheese
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Method Prep:25min › Cook:25min › Ready in:50min
Bring a large pot of lightly salted water to the boil over high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Drain in a colander, rinse with cold water and set aside.
Meanwhile, place the courgettes and water into a 2 litre, microwave-safe casserole dish with lid. Cover and cook in the microwave on high for 6 minutes. Scrape the courgette into the colander with the pasta and set aside. Place the butter, mushrooms, onion and garlic into the casserole dish. Cook on high for 3 minutes, then stir in the flour, salt and basil. Stir in the milk, then return the dish to the microwave and cook on high 5 minutes more, stirring every 2 minutes.
Stir the courgettes and pasta into the mushroom sauce along with 1/3 of the Gouda cheese. Cook for 6 more minutes on high, then sprinkle with the remaining cheese and cook another minute until the cheese has melted.