Creamy courgette pasta

    40 min

    Cream sauce with sauteed courgettes over farfalle pasta. Serves 4 as a main course, 6 to 8 for a first course. Add other vegetables, such as red pepper, if you like.

    73 people made this

    Serves: 7 

    • 5 tablespoons olive oil
    • 5 small courgettes, julienned
    • 2 onions, minced
    • 1 clove garlic, minced
    • 160ml double cream
    • 1 (500g) packet farfalle pasta
    • 2 tablespoons grated Parmesan cheese
    • salt to taste
    • freshly ground black pepper
    • 2 tablespoons grated Parmesan cheese

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat oil in large frying pan over medium high heat. Add courgette, and saute quickly until golden. Remove and set aside.
    2. Add onion and garlic to the pan, and saute until golden. Stir in cream; increase heat, and boil until sauce is reduced by one third.
    3. Meanwhile, cook the pasta according to package directions. Drain.
    4. Add pasta, courgette, 2 tbsp cheese, and salt and pepper to the cream sauce. Toss thoroughly until heated through. Serve immediately with additional grated parmesan cheese.

    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 in English (54)


    Yum  -  21 Mar 2012


    Absolutely delicious, despite leaving out the parmesan cheese (as we're vegetarian)! I used soured cream with a pinch of sugar instead of double cream as I find it a bit too rich (and I also like the sweet/sour tang of sour cream with some sugar), but I think it would be equally lovely with some creme fraiche. Will be making this again, I'm sure  -  21 Mar 2012


    Easy to make and a nice sauce but quite a strong onion flavour  -  25 Mar 2011