Creamy Courgette Pasta Sauce
Simple and easy to make pasta sauce for a no-fuss meal.
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%)
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