Use up those courgettes!
Courgette season is almost over and this is a fantastic and tasty way to use them. Here I used courgettes to make the sauce and left some whole for the pasta.
I used fresh tagliatelle as it cooks quicker and I generally prefer it. If you don't eat eggs, use dried and cook according to the packet. You can add it to the sauce rather than cooking it in the sauce.
Almonds are used as a garnish for crunch and to thicken the sauce. Almonds are a great source of vitamin e which is great for skin and hair health.
This recipe is perfect for 2 people.
Ingredients
Olive oil
1 large courgette chopped
2 cloves of garlic chopped
500ml vegetable stock
Zest of 1 lemon
1tbsp nutritional yeast
1 handful of toasted flaked almonds
1.5tbsp ground almonds
250g fresh tagliatelle
Sea salt
Cracked black pepper
A pinch of chilli flakes
Rocket or mixed leaves (optional)
Directions
- To toast the flaked almonds, add them to a dry hot pan, keep tossing them to prevent burning. Once they begin to colour remove them from the pan and set aside for later.
-
Heat the oil, add the chopped courgettes and garlic. Fry them for around 7 minutes until the courgette has softened.
-
Remove half of the mixture from the pan and add it to the vegetable stock. Blitz until smooth using a hand blender. Then pour it back into the pan. This is the sauce for the pasta.
-
Add the pasta to the sauce and gently stir to cover all of the pasta. Add a little more stock if required, let the pasta cook for 5 minutes.