Ok so here is another “fix that dish” post, to be honest it has been really fun going over old recipes and giving them a new lease of life. I am still enthusiastic about the ingredients and the ethos of the recipes, it’s just now, after a year of blogging and learning about food and being inspired by the freshness of vegan dishes, I would execute the recipes differently!
For this week I am focusing on my courgette pasta dish which was created because we had an overload of courgette’s and I really wanted to make something very simple, quick and easy. This pasta dish was basically a “throw it all in” dish and it’s delicious.
The changes I made to this dish are minimal but they make a big difference, such as keeping a few of the ingredients raw to add a real summery freshness (and added vitality) to the dish that was perhaps missing before. I swapped onions for spring onions and used green courgettes instead of yellow but that was purely down to what was available rather than any big notion of health or flavour enhancement.
The juices from the tomatoes and courgettes make the pasta ‘saucey’ enough to not be dry and the soft mushrooms add another texture. I personally just love the flavour of all of these vegetables together but if you insist then a spoonful of pesto mixed into this tastes great!
Make sure you have really nice ripe tomatoes as the dish really depends on them being sweet, juicy, soft and full of flavour. If you’ve refrigerated your tomatoes then take them out a few hours before making this!
Serves 2 as a main meal
1 Large Courgette (from the garden) or a couple of courgettes from the supermarket. Green or yellow are fine! – grated
1 Garlic clove – crushed
Large handful Mushrooms – sliced
1 Lemon – zest and juice
Sprinkle of Chilli Flakes
2-3 large ripe tomatoes or 4-5 plum tomatoes – chopped roughly
Spring Onions – finely sliced
Drizzle or Spray of Olive Oil
Cooked pasta (roughly 75g dried pasta each)
Once the courgette has been grated place it inbetween a clean tea towel or some layers of kitchen paper and squeeze out the excess liquid. Heat some oil in a large frying pan and add the courgettes and stir untill they start to cook down (around 3 minutes), add the garlic, lemon zest, chilli flakes and mushrooms and continue to cook untill the mushrooms have wilted. This shouldn’t take too long and as soon as it’s done take off the heat and stir in the cooked pasta and fresh tomatoes. The heat of the sauce and pasta will soften the tomatoes further.
Serve into pasta bowls and then sprinkle over the sliced spring onions, squeeze of lemon and a good grind of black pepper.
You could top with grated parmesan or stir in a dollop of pesto if you are serving this to guests, but if you are just after a quick, healthy, fresh lunch then this is perfect! 🙂