Cheesy courgette pasta

    50 min

    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.

    20 people made this

    Serves: 4 

    • 75g egg pasta
    • 500g diced courgettes
    • 125ml water
    • 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
    • 350ml milk
    • 175g grated Gouda cheese

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews in English (16)


    We love the versatility of this recipe!! Cheesey and good.. And remember change the cheese change the taste, we have made it with provolone, cheddar, mozza, parmessan.. And it still tastes good.  -  07 Oct 2009  (Review from Allrecipes US | Canada)


    This is a fine recipe that delivers as advertised. You could add a little black pepper or Cajun seasoning to spice it up a bit.  -  14 Sep 2009  (Review from Allrecipes US | Canada)


    What a great casserole!! I was nervous about it being a microwave dish - I'm so used to cooking casseroles in the stove oven. But it turned out great! I couldn't find Gouda cheese so I bought a 7 oz. package of Feta cheese and a package of shredded Mozzarella cheese. I used the Feta cheese for the first step of paragraph 3. Then I used 1 cup of the shredded Mozzarella for the final step. Very good! Also, one suggestion: I stirred the pasta/zucchini combination several times in the colander so as to not let the pasta get rubbery. Thanks for a keeper!!  -  20 Jul 2010  (Review from Allrecipes US | Canada)