Cheesy courgette pasta

    Cheesy courgette pasta

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    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.

    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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