This is beyond simple but wanted to share it as it's so delicious and perfect for a mid-week simple supper or a quick lunch. When I had my first ever flatshare one of the guys I lived with made me courgette pasta where he just grated lot's of courgette, cooked it and added pasta and Parmesan, so good and very cheap to! Ive added mushrooms and a cream sauce but it's just as lovely without.
Sliced Chestnut Mushrooms
1 grated courgette
Half a pack of Boursain garlic & Herb Cheese
Tagliatelle
Freshly milled Pepper & Salt
All you need to do is get your pasta on to boil, grate your courgette and slice your mushrooms. Start by sauteing the mushrooms in a little butter and olive oil until there cooked with a slight caramelization on them as I think they taste nicer like that. Then add your grated courgette and cook for around 4-5 minutes before adding your boursain and stirring it in.
Lastly stir the cooked pasta into the creamy courgette sauce, season and serve, and Im sure you could add a few shavings of Parmesan and it would be extra lovely.
"Criminalisation"? You could go to jail for that. Looks like a nice dish and I, unlike some other folks, actually like courgettes. I believe they are what we call over here in the colonies, zucchini.
ReplyDeleteAbsolutley nothing wrong with a simple recipe.
ReplyDeleteI do something similar but use the slicing grater side to create ribbons of courgette.
'Criminalisation' I ment caramelization, I did spell check and clearly didn't look proply!
ReplyDeleteThank you for pointing out my error Stephen and yes Gary you are right, there is nothing wrong with a simple recipe and I like the idea of using ribbons of courgette instead.
I like beyond simple - I can cope with it. Sounds really pleasing to me. Grated courgette is such a useful thing - apart from pasta I've used it in things like rice cakes and, of course, courgette cake.
ReplyDeleteIs courgette a cheese?
ReplyDeleteI love courgette cake, bit like carrot cake, very nice indeed.
ReplyDeleteNo Ruth courgette is not cheese it is a vegetable and I believe you call it zucchini in the USA.
Hi Sam!
ReplyDeletelove the flavoure mixture of courgette herbed cheese, mushroom and garlic as tagliatelle sauce. I totaly recommend Sams dish.
thanks for sharing!
Thanks Helene!
ReplyDeleteHi Sam! How are you? I stopped by to say hello and catch up. Mmm, here in California we eat a lot of zucchini and make it into bread, cake, salad, grilled, roasted, raw, sauteed, hamburger casserole and of course pasta. Simply a wonderful and versatile vegetable. And your dish looks awesome. Thanks for sharing!
ReplyDeleteHi Mario, very lovely to hear from you. Im great thanks and hope you are to? I have never tried courgette/zucchini cake and I really want, I will have to make one very soon and post it on here!
ReplyDeletePasta is so tasty and versatile and courgettes work so well with it. They are the one thing that we seem to be able to grow really well and always have an abundance of. Finding ways to use them all is always a challenge! Thanks for the idea.
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