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Roasted Courgette Pesto Pasta

Roasted Courgette Pesto Pasta
Roasted Courgette Pesto Pasta

Pesto pasta is incredible, and this roasted courgette pesto is extra special. Roasting the courgettes and blending them into the pesto adds a really nice depth of flavour and a really moreish, creamy texture. Plus, the sharp, zingyness of the tomatoes on top compliment it perfectly!

Ingredients
Method

Before you start

Oven preheated to 220°C | 1 large baking sheet | 1 small baking sheet | Food processor | Large saucepan | Kettle boiled

Ingredients

  • 3 courgettes (approx 500g total)
  • 200g cherry tomatoes
  • 4 cloves garlic
  • 1 lemon
  • 60g basil
  • 100g toasted pine nuts
  • 2 tbsp nutritional yeast
  • 60ml extra virgin olive oil
  • Salt and pepper to taste
  • 500g spaghetti

To Serve

  • 50g rocket
  • Balsamic vinegar

Method

  1. 1.

    Prepare the courgettes and tomatoes | Cut the courgettes at an angle into ½ cm slices | Place the courgette slices on the large baking tray, drizzle with olive oil, season with salt and pepper, place the tray in the oven and roast for 20 minutes | Add the tomatoes and garlic to the small roasting tray, drizzle with a little olive oil, season with salt and pepper and roast for 12-15 minutes

  2. 2.

    Start the pesto | Halve the lemon and squeeze the juice into the food processor | Rip the basil leaves from the stems, place the leaves in the food processor and discard the stems | Add the pine nuts, nutritional yeast and extra virgin olive oil to the food processor and pulse into textured paste

  3. 3.

    Cook the pasta | Put the saucepan on the stove, fill with boiling water from the kettle, add a big pinch of salt and turn the heat up | Add the spaghetti to the pan and cook according to the packet instructions (usually 9-11 minutes)

  4. 4.

    Finish the Courgette Pesto Sauce | Take the tray out of the oven and transfer ⅔’s of the courgette to the food processor | Remove the roasted garlic from the skins and place the cloves in the food processor | Blitz thoroughly into a sauce | Taste and season to perfection with salt and pepper

  5. 5.

    Finish the dish and serve | Drain the pasta with a colander and quickly transfer the pasta into the saucepan | Pour the sauce over the pasta and stir to coat | Use tongs to transfer the pasta to serving bowls | Dress the pasta with the roasted cherry tomatoes, courgettes and rocket | Garnish with a little balsamic vinegar, a sprinkling of nutritional yeast and serve immediately