Fresh pasta and cream of Courgettes
This recipe is so easy and the marriage courgettes and fresh pasta is harmonious. Not expensive, perfect all year round.
For 4
Ingredients
400 g dry or fresh spaghetti, fettuccini or other long strand pasta
700 g zucchini
1 brown onion, sliced
2/3 garlic cloved
180 ml chicken or vegetable stock
80 ml crème fraiche, can be replaced by fresh goat cheese which will give more character
Olive oil
Salt and pepper
60/80 g parmesan
Few basilic leaves roughly cut.
Method
For 4
Ingredients
400 g dry or fresh spaghetti, fettuccini or other long strand pasta
700 g zucchini
1 brown onion, sliced
2/3 garlic cloved
180 ml chicken or vegetable stock
80 ml crème fraiche, can be replaced by fresh goat cheese which will give more character
Olive oil
Salt and pepper
60/80 g parmesan
Few basilic leaves roughly cut.
Method
- Pre-heat the oven at 200-220 traditional heating
- Cut the zucchini in small cubes and leave the skin
- On a paper sheet, display the cut zucchini, cut onion and garlic in the hot oven and add olive oil, salt and pepper on the top.
- After approx. 25 minutes, check if the vegetables are well cooked.
- Bring a large pot of water to the boil with 1 tsp of salt and cook the pasta minus 2 or 3 minutes – pasta should be a bit firm in the middle, then drain but keep a little bit of the cooking water in case we need it later on.
- In the robot bowl, mix the cooked vegetables, half of the parmesan, the stock, goat cheese or cream until smooth.
- Then mix the cooked pasta with the sauce, add the rest of the parmesan, heat a little bit until the sauce reduces and is coating the pasta instead of pooling in the skillet, if it gets too thick, add a splash of reserved pasta cooking water. Pasta will finish cooking in this step.
- Remove from stove, serve immediately and garnish with salt and pepper, if necessary, the basilic, the rest of the parmesan and serve.