I love this recipe because it’s simple, fast, and uses easy-to-find ingredients. The courgettes add freshness and texture, while the cream cheese and Parmesan create a rich, velvety sauce without any heavy cream. The lemon zest and juice give it that perfect zing that keeps everything light and balanced. It’s also a great way for me to pack more veggies into dinner while still keeping it indulgent and delicious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tbsp Olive oil 300 g (11 oz) Spaghetti or linguine 1 kg (2.2 lb) Courgettes, chopped into small cubes 200 g (7 oz) Garlic and herb cream cheese 1 Lemon, zest and juice 100 g (3.5 oz) Parmesan cheese, grated (or vegetarian alternative) Salt and freshly ground black pepper
Directions
I heat the olive oil in a large frying pan or sauté pan over medium to high heat.
I add the courgettes and cook them for 10–15 minutes until they soften and start to blacken around the edges.
While the courgettes are cooking, I boil a large pan of well-salted water and cook the spaghetti according to the packet instructions.
Once the pasta is cooked, I drain it but make sure to reserve a cup of the cooking water.
I return the drained pasta to the pan and add the cooked courgettes, cream cheese, lemon zest, juice of half the lemon, the reserved pasta water, Parmesan cheese, and a pinch of salt and pepper.
I stir everything vigorously until the cheeses melt and the sauce coats the pasta evenly.
I taste and add more lemon juice if I want extra brightness.
Servings and Timing
This recipe serves 4 people. It takes about 5 minutes to prepare and 15 minutes to cook, giving a total time of 20 minutes. It’s perfect for a quick midweek dinner that still feels restaurant-quality.
Variations
I like to make this recipe my own by adding a handful of baby spinach or peas for extra greens. Sometimes I swap the spaghetti for whole-wheat pasta or tagliatelle. For extra protein, I can stir in cooked chickpeas or grilled tofu. If I want a spicier version, a pinch of chili flakes adds a lovely kick that balances the creaminess beautifully.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of water or milk to loosen the sauce and warm it gently on the stove or in the microwave. I avoid overheating it, as that can make the sauce too thick or the pasta overcooked.
FAQs
Can I use frozen courgettes?
Yes, I can use frozen courgettes, but I make sure to cook them a little longer until all the water evaporates and they start to brown.
Can I make this dish vegan?
Absolutely. I just use vegan cream cheese and vegan Parmesan alternatives, and the result is just as creamy and delicious.
What’s the best pasta to use?
I usually go for spaghetti or linguine, but penne or fettuccine also work well since they hold the sauce nicely.
Can I add protein to this recipe?
Yes, I sometimes add grilled chicken, prawns, or even crispy chickpeas if I want extra protein.
How can I make the sauce even creamier?
I add a splash of milk or a little extra cream cheese while stirring to get a richer texture.
Can I prepare this in advance?
Yes, I can cook the courgettes ahead of time and just combine everything when I’m ready to serve.
How do I stop the pasta from sticking together?
I toss the pasta with a drizzle of olive oil after draining if I’m not combining it immediately.
Can I add herbs for extra flavor?
Definitely. I love adding fresh basil, parsley, or thyme to give the dish a fragrant finish.
Is this recipe kid-friendly?
Yes, it’s mild, creamy, and easy to eat—kids usually love the cheesy flavor.
Conclusion
This Creamy Courgette Pasta is my go-to for a quick, healthy, and delicious meal that feels indulgent without being heavy. The creamy, lemony sauce pairs perfectly with the tender courgettes and pasta, creating a dish that’s as simple to make as it is satisfying to eat. Whether it’s a busy weeknight or a relaxed weekend dinner, this pasta never disappoints.
This Creamy Courgette Pasta is a quick and delicious 20-minute meal featuring tender courgettes, garlic and herb cream cheese, lemon, and Parmesan. It’s light, creamy, and full of fresh flavor, perfect for a wholesome vegetarian dinner.
Ingredients
2 tbsp Olive oil
300 g (11 oz) Spaghetti or linguine
1 kg (2.2 lb) Courgettes, chopped into small cubes
200 g (7 oz) Garlic and herb cream cheese
1 Lemon, zest and juice
100 g (3.5 oz) Parmesan cheese, grated (or vegetarian alternative)
Salt and freshly ground black pepper, to taste
Instructions
Heat the olive oil in a large frying pan over medium-high heat.
Add the chopped courgettes and cook for 10–15 minutes, stirring occasionally, until softened and slightly browned at the edges.
Meanwhile, bring a large pan of salted water to a boil and cook the pasta according to the packet instructions.
Drain the pasta, reserving a cup of the cooking water.
Return the pasta to the pan and add the cooked courgettes, garlic and herb cream cheese, lemon zest, juice of half the lemon, reserved pasta water, Parmesan, and seasoning.
Stir vigorously until the cheeses melt and the sauce coats the pasta evenly.
Taste and adjust seasoning or lemon juice as desired.
Serve immediately with extra Parmesan and fresh herbs, if desired.
Notes
Add a handful of baby spinach or peas for extra greens.
Use whole-wheat or gluten-free pasta if preferred.
For added protein, stir in chickpeas, tofu, or grilled chicken.
To reheat leftovers, add a splash of water or milk to loosen the sauce.
For a vegan version, use dairy-free cream cheese and Parmesan alternatives.
