Serves 2
Directions
- 1Heat the olive oil in a large frying pan over medium heat until hot.
- 2Sprinkle salt evenly over the base of the pan.
- 3Add the courgettes, cut side down, and cook for 6-8 minutes, then turn over and repeat on the other side, aiming for a nice deep golden color.
- 4When turning the courgettes, begin cooking the pasta according to packet instructions in generously salted water.
- 5Drain the pasta, reserving 250ml of pasta water.
- 6Mash the courgettes with a masher or the back of a fork, add the garlic, and cook for a few more minutes until fragrant.
- 7Add the cooked pasta and the reserved pasta water, stirring and tossing to emulsify.
- 8Remove from heat and stir in the parmesan or nutritional yeast and basil.
- 9Toss a final time, taste, and season with salt and pepper if needed.
- 10Divide among bowls, drizzle with a little extra virgin olive oil, and scatter more parmesan or nutritional yeast.
Ingredients
- 2 -3 courgettes (zucchini), sliced into 1.5 inch rounds
- Generous drizzle olive oil
- 3 cloves garlic, minced
- Salt
- pepper
- 250 g dried spaghetti, tagliatelle linguine, bucatini
- 40 g parmesan / pecorino (plant-based or regular), grated
- 4 tbsp nutritional yeast
- Small handful basil leaves, torn
- Extra virgin olive oil
- herb oil
Equipment
large frying panmasherforkpantongs
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