10-minute pasta – courgette, cream cheese and toasted nuts

I’m having a bit of a courgette renaissance, if there is such a thing. And if there isn’t, there should be. In particular using it with pasta. This one is light, creamy, crunchy.

What to use – serves one

  • big handful of flaked almonds
  • 70g pasta
  • 60g cream cheese
  • 1.5 small or one large courgette
  • clove of garlic
  • small bunch of parsley – chopped
  • juice of half a lemon
  • salt and pepper

How to use it

Toast the almonds and set to one side.

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Wash, quarter lengthways then cube the courgette. Cook in olive oil, with a pinch of salt, chopped parsley and lemon juice for 4 minutes until soft-ish.

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Finely slice your garlic and add – stir and cook for about a minute.

Add the cream cheese and let it melt a bit.

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Scrape the mix into a blender and blitz. Put it back into the pan and continue to heat gently. Taste. Adjust seasoning. You can be generous with the seasoning.

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Drain your pasta and add to the courgette mix and stir. Serve with a generous sprinkling of toasted almonds.

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Calories: 600

What to listen to while cooking: Brothers in Arms – NOT the Dire Straits version

What to watch while eating: You obvs can’t watch it yet on your tv, but when you can, Mad Max: Fury Road. It’s non-stop, breathtaking, jaw-dropping, I kind of want to go back and see it again now. And it has Tom Hardy in it which is always a good thing, never a bad thing.

 

 

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