Roasted Courgette Pasta
00h 15
00h 12This delicious Roasted Courgette Pasta is quick and easy to make, perfect for a weeknight dinner or packed for lunch in the office.
Serves 4 people.
Recipe courtesy of @sandhyaskitchen
Ingredients and Method
Ingredients
- 300g pasta
- 1 cup medium-sized courgette
- 2 cup basil
- 1 cup spinach
- 1/2 cup nutritional yeast
- 1/4 cup pine nuts, toasted
- 1/8 cup cashew nuts
- 3 garlic cloves
- 1/2 cup olive oil
- Salt & pepper to taste
- Cherry tomatoes
- Chilli flakes to taste
Method
- Cook your pasta according to its packet instructions. Before draining the pasta, reserve 1/4 cup of the starchy cooking liquid.
- Preheat oven to 190C. Slice the courgettes into semi-circles about 1" thick, toss with olive oil, salt & pepper, and arrange on a baking sheet. Bake for 15 minutes. Toss the cherry tomatoes with olive oil, salt & pepper and arrange them on another baking sheet. Bake for 15-20 minutes.
- In a food processor, place half the roasted courgette, basil, spinach, pine nuts, cashew nuts, garlic, and nutritional yeast. Process for 15 seconds and then scrape down the sides of the food processor. Slowly drizzle olive oil and process until well combined. Taste and season with salt and pepper.
- Add the pesto to the drained pasta. Stir to combine and add pasta water as needed until the consistency is creamy. Top with remaining roasted courgette, cherry tomatoes, pine nuts, chili flakes, and basil
