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    Home » Main Course Recipes

    Creamy Courgette Pasta Sauce

    Published: Jan 9, 2023 · Modified: Jan 22, 2023 by Chef Tripti · This post may contain affiliate links

    If you are bored of tomato-based pasta sauce like me, this recipe is for you - creamy courgette pasta sauce but without any cream. How can it be creamy? You may ask. The answer is slow-cooking the courgettes and then blending them into a puree. Throw in some oven-dried cherry tomatoes and top with a generous helping of grated Parmesan cheese, and you have a delicious, quick meal option.

    A bowl of spaghetti pasta in a courgette pasta sauce with roasted cherry tomatoes and olives.

    Like pasta dishes? Then try my aloo olio-inspired recipe.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • FAQ's
    • 📖 Recipe
    • Food Safety

    Ingredients

    Prepared ingredients for courgette pasta sauce recipe, in small glass dishes.
    • Courgette
    • White onion
    • Garlic
    • Oven-dried cherry tomatoes
    • Vegan parmesan cheese
    • Olive oil
    • Bay leaf
    • Peppercorns
    • Salt
    • Spaghetti

    See the recipe card for quantities.

    Instructions

    First, prepare the ingredients. Cut the onion and the courgette in half and slice each half, producing even-sized slices.

    Peel and chop the garlic.

    A saucepan containing onion, garlic, bay leaf and peppercorns frying.

    In a saucepan, heat the oil and add the bay leaf and peppercorns. Add the onions and garlic. Fry until the onions are soft.

    A saucepan containing cooked ingredients for courgette pasta sauce, ready to blend to a puree.

    Once the onions are soft, add the courgettes, season with salt, and cook until the courgettes are soft. The courgettes will release water while cooking.

    A frying pan contain courgette pasta sauce after blending ingredients.

    Transfer the contents of the pot to a blender and blend to a smooth puree. Pour the courgette puree into a pan.

    A frying pan containing spaghetti pasta in a courgette sauce with dried cherry tomatoes and olives.

    Cook the spaghetti to al dente.

    Add 100 ml or so of the pasta water to the courgette sauce, and then add the cooked spaghetti. Mix well.

    Add the oven-dried cherry tomatoes and perhaps some olives and mix. Top with some grated vegan parmesan cheese.

    Serve hot.

    Substitutions

    If not vegan, you can use dairy parmesan cheese instead.

    Variations

    This courgette pasta sauce is delicious with any pasta, although spaghetti or linguine are my favourites.

    Equipment

    A good quality blender helps with a smooth puree.

    Storage

    You can store this courgette pasta sauce in an air-tight container for up to three days in the fridge.

    This sauce can be frozen for up to three months in an airtight container. I find it easier to freeze in zip-lock silicone bags with the exact amount I use for each portion. In that way, I only defrost what I need.

    FAQ's

    What does al dente mean?

    Al dente is an Italian word that means "to the tooth". It describes the texture of cooked pasta that is firm when bitten into and has a slight chew. A way to know when al dente constancy is achieved is to see when the pasta centre's white disappears when cooked. The key is not overcooking to the point where the pasta is mushy.

    📖 Recipe

    A plate of spaghetti pasta in a courgette sauce topped with dried cherry tomatoes, green olives and parmesan cheese.

    Creamy Courgette Pasta Sauce

    Chef Tripti
    Simple and easy to make pasta sauce for a no-fuss meal.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Course
    Cuisine Modern European
    Servings 4
    Calories 136 kcal

    Equipment

    • Digital scales
    • Blender or Food processor

    Ingredients
     
     

    • 650 g Courgettes
    • 100 g White onion
    • 25 g Garlic
    • 2 tablespoon Olive oil
    • 1 Bay leaf
    • 1 tsp Salt
    • 6 Peppercorns
    • 200 g Spaghetti
    • 20 g Vegan parmesan
    • 30 g Oven-dried cherry tomatoes.

    Instructions
     

    • Cut in half and then slice the onions and courgette with slices of even thickness.
    • Peel and slice the garlic.
    • In a pan, heat the oil and add the bay leaf and peppercorns.
    • Add the onions and garlic, and fry over medium heat; we want the onions and garlic to soften without changing colour.
    • Once the onions are soft, add the courgettes, season with salt, and cook until the courgettes are soft.
    • Remove from the heat and transfer to a blender (along with the water released from the courgettes during cooking) and blend to a smooth puree.
    • Cook the pasta to al dente.
    • Over medium heat, bring back the courgette puree to the pan, and add a bit of the pasta water.
    • Add the pasta and mix—season as desired.
    • Add olives/oven-dried tomatoes or whatever else you wish to add and mix well.
    • Serve hot garnished with more tomatoes and vegan parmesan cheese.

    Nutrition

    Calories: 136kcal (7%)Carbohydrates: 14g (5%)Protein: 3g (6%)Fat: 9g (14%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 612mg (27%)Potassium: 543mg (16%)Fiber: 3g (13%)Sugar: 6g (7%)Vitamin A: 408IU (8%)Vitamin C: 35mg (42%)Calcium: 53mg (5%)Iron: 1mg (6%)
    Keyword Courgettes, Pasta sauce, vegan
    Tried this recipe?Please leave a review & rating
    Mention @kitchenandotherstories or tag #kitchenandotherstories!

    Food Safety

    In a professional kitchen, food hygiene and safety are a top priority, and from the beginning of training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.

    • Wash your hands regularly while preparing, handling and cooking food.
    • Wipe down countertops and high-contact points regularly.
    • If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
    • Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
    • Don't leave food at room temperature for extended periods (more than 2 hours).
    • Store food correctly.

    For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.

    Spread The Love. Thank You So Much!

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    Blog author behind lavender plant
    Chef Tripti

    Hi! Tripti here. I am a Michelin trained chef with over 20 years experience in the industry. My mission is to have you cooking fresh, nutritious food with simple recipes that deliver on creativity and taste. Food with heart and soul.

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