Monday, 23 November 2020

Meatless Monday Courgette and Haricot pasta

This filling and veg packed pasta dish is really satisfying and moreish.  You don't HAVE to serve it on a Monday, obviously!






Ingredients :

1 medium to large onion
3 large courgettes
1 can of beans (haricot, borlotti, cannelini etc)
400g pasta twists or similar shapes of your prference
salt and pepper to taste.
1 tsp mixed herbs
1 tsp Marigold
red chilli flakes to taste
grated cheese if desired, or Engevita flakes
double cream if you want or have it, or Oatly cream.


Method:

Finely slice the onion and fry in a good glug of olive oil, on a medium heat.  

Cut the courgettes lengthwise and slice thinly - I'll admit I used a food processor for this and it was a boon.  Once the onions are soft and starting to mellow, tip in the courgettes and stir well to coat.  Turn the heat up and keep stirring for a few minutes.  

Add the salt and pepper, mixed herbs and chilli flakes and keep stirring and mixing.  Lower the heat very slightly, and allow to soften and cook down.

Boil the water for the pasta, salt the water once it's boiling, and then cook the pasta for 10 minutes.

Once the courgettes are softer, sprinkle in the Marigold powder and add a little of the water from the can of beans.  Mix well.  Drain the rest of the can and add the beans to the courgettes.  Mix thoroughly, lower the heat and cover.

When the pasta is done, drain it and add it to the courgette mixture.  Stir well to mix, and add the cheese or Engevita flakes.  Finally add the cream if using.




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