About this recipe: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.
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
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Method Prep:20min › Cook:30min › Ready in:50min
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.
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.
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 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.