Description
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.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 35 mg
