Creamy Courgette Linguine

    (118)
    50 min

    A fantastic vegetarian pasta, which is super-easy to make. Sauteed courgettes and pasta are tossed in a creamy sauce and topped with Parmesan cheese.


    116 people made this

    Ingredients
    Serves: 6 

    • 125ml olive oil
    • 2 large courgettes, diced
    • 2 cloves garlic, thinly sliced
    • 1/2 teaspoon salt
    • 1/8 teaspoon crushed red pepper flakes
    • 340g linguine pasta
    • 250ml full fat milk
    • 2 tablespoons chopped fresh parsley
    • 40g freshly grated Parmesan cheese

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Warm olive oil in a large frying pan over medium heat. Add courgettes and garlic to hot oil; season with salt and crushed chillies. Cook, turning occasionally, until courgettes are well browned on all sides, about 20 minutes.
    2. Meanwhile, bring a large pot of generously salted water to the boil. Add pasta and cook until al dente, about 8 to 10 minutes. Drain and set aside.
    3. Stir milk into courgettes and simmer until it is reduced by about half, about 10 minutes. Add pasta to frying pan and stir well. Sprinkle parsley and 1/2 of the Parmesan; toss. Garnish with remaining Parmesan to serve.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:
    (118)

    Reviews in English (98)

    by
    46

    To all the reviewers who did not use all the olive oil recipe calls for: try it again following the recipe! I thought the amt was crazy too and ended up not liking the dish until I tried it again using MORE olive oil. Try me. You'll see!  -  02 Aug 2007  (Review from Allrecipes US | Canada)

    by
    34

    Hubby usually hates zucchini but he liked this pasta dish. make sure you sautee the zucchini until they brown a bit.  -  05 Nov 2005  (Review from Allrecipes US | Canada)

    by
    30

    I've made this twice--once as written, and once with some alterations. It's pretty good as a base as written; we had it with grilled shrimp skewers and it made a nice, relatively light dinner. The second time, I added red bell pepper and onions, along with more garlic. We had it with shrimp again, mainly because it's what we had on hand. It was a bit heartier with the extra veggies, and since I gave the onions a good, long browning time, that helped boost the flavor. It's still not a high-flavor dish, but it's tasty and a good way to get the veggies in. You could probably adapt this to whatever vegetables you have on hand and it would still be good.  -  02 Jul 2008  (Review from Allrecipes US | Canada)

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