Roasted Courgette Pesto Pasta
- Simple
- 0:35 m
- 9 ingredients
You've had pesto pasta before but you've never had this one. It's healthy and outrageously tasty. One for your frequent recipe repertoire, for sure!
Serves: 4
Ingredients
For the recipe
- 2 tbsp Nooch
- 2 large courgettes
- Juice of 1 lemon
- 4 garlic cloves
- 60g basil
- 100g pine nuts
- 500g spaghetti
- 50g rocket
- balsamic vinegar
- Salt & pepper to taste
- olive oil - for roasting
Before you start
Preheat oven to 220°C | Small frying pan | 1 large baking sheet | Food processor | Large saucepan | Kettle boiled
Step 1
Prepare the courgettes
- Cut the courgettes at an angle into ½ cm slices
- Place the courgette slices and garlic cloves a baking tray, drizzle with olive oil, season with salt and pepper, place the tray in the oven and roast for 30 minutes
- Remove the garlic cloves after 15 minutes
Ingredients
- 2 large courgettes
- 4 garlic cloves
- Salt & pepper to taste
- olive oil - for roasting
Step 2
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)
Ingredients
- 500g spaghetti
Step 3
Make the courgette pesto
- Remove the skins from the garlic cloves
- Toast the pine nuts in a dry frying pan over a high heat until golden
- 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 (saving a few for garnish) and discard the stems
- Add the pine nuts (saving a few for garnish), nutritional yeast, extra virgin olive oil, garlic cloves to the food processor
- Take the tray out of the oven and transfer the courgette to the food processor
- Blitz thoroughly into a sauce
- Taste and season to perfection with salt and pepper
Ingredients
- 2 tbsp Nooch
- Juice of 1 lemon
- 60g basil
- 100g pine nuts
Step 4
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 rocket
- Drizzle over a little balsamic vinegar, season with salt, pepper and the saved pine nuts and basil leaves and serve immediately
Ingredients
- 50g rocket
- balsamic vinegar