Creamy Courgette Pasta Sauce2020-08-04
- Cuisine: Italian
- Course: Dinner
- Add to favorites
Average Member Rating
(0 / 5)
0 People rated this recipe
Creamy Pasta Sauce (Courgette/ Zucchini)
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.