Creamy Courgette Pasta Sauce

Creamy Pasta Sauce (Courgette/ Zucchini)

50g butter

1 clove garlic, minced

1 onion, chopped

2 courgette (zucchini), box grated

1/2 tsp salt 

1/2 tsp ground black pepper

1 cup double cream

3/4 cup chicken or vegetable stock

3/4 cup parmesan cheese, finely grated

1 cup peas or corn or a mix of both 

Boil your pasta, this goes well with spaghetti in salted boiling water while you make the sauce. 

Melt butter in a large pan. Add garlic and onion, cook for a couple of minutes until onion start to soften.

Add the grated courgette (zucchini), salt and pepper, and stir fry for 2 minutes until the courgette softens. 

Then add the cream, chicken stock, parmesan and peas/corn. Bring to simmer, then reduce heat to medium and simmer for another 3 minutes. It might still be watery at this stage but the pasta will suck that up. 

Remove a cup of water from the pasta pot.  Drain and add the pasta to the sauce. Then continue to toss for a couple of minutes, until the sauce coats the pasta instead of pooling in the skillet. If the sauce is too too thick, add a splash of reserved pasta cooking water.