Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

ROAST GREEN VEGGIE PASTA (COURGETTE BABA GANOUSH)

ROAST GREEN VEGGIE PASTA (COURGETTE BABA GANOUSH)
ROAST GREEN VEGGIE PASTA (COURGETTE BABA GANOUSH)

We love a bowl of pasta here at BOSH! HQ and we were chuffed with the way this sauce turned out - it's super individual, simple, delicious and super healthy. If you like courgette you'll like this. A lot.

Ingredients
Method

Ingredients

Roast Vegetables

  • 3 courgettes
  • 1 tbsp olive oil
  • 2 cloves garlic cloves
  • 200g tenderstem broccoli
  • Salt and pepper to taste

Extras

  • 1 lemon
  • 2 tbsp tahini
  • 2 tbsp water
  • Salt and pepper to taste
  • 100g spinach

To Serve

  • 300g whole wheat penne pasta
  • 100g green salad of your choice
  • 2 tbsp almond parmesan

Method

  1. 1.

    Preheat oven to 180C | Baking tray lined with parchment | Food processor | Kettle boiled | Large pan | Deep frying pan


    First, prep and roast the vegetables | Trim the courgettes and cut them longways into quarters | Trim the broccoli and cut into bite sized pieces | Spread the courgettes out on a baking tray, drizzle with olive oil and season with a little salt and pepper | Put the tray in the oven and roast for 40-45 minutes until soft and golden | Spread the broccoli and garlic cloves out on a baking tray, drizzle with a splash of olive oil and season with salt and pepper | Put the tray in the oven and roast the broccoli for 15-20 minutes until tender


    Now, prep the pasta and sauce | Cook the pasta as directed on the packet (boil in salted water for roughly 9-12 minutes) | While the pasta is bubbling, take the tray out of the oven and transfer the roasted courgettes to a food processor | Cut the lemon in half and squeeze the juice into the processor, catching any pips with your free hand | Add the roasted garlic cloves (without their skins), tahini and a splash of water to the processor and blitz until smooth, with a little texture


    Transfer the sauce to a frying pan and warm over a medium heat | Add the spinach to the pan and stir into the sauce until wilted | Add a little pasta water to loosen the sauce to your ideal consistency | Taste the sauce and season to perfection with salt and pepper (you could also add some harissa paste here, we tried it and it was really tasty) | Add the pasta to the pan and fold into the sauce to combine


    Time to serve | Plate up the pasta, broccoli and salad | Season with black pepper and serve