Roasted Courgette Pasta

An easy way to sneak in more fibre and veggies without changing what you love. Roasted courgettes blended with basil, garlic, lemon and walnuts for a dreamy pesto. Fresh, simple and incredibly delicious.

By @deliciouslyella

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 3 courgettes
• 3 tablespoons olive oil
• 1 pinch sea salt
• 1 ⅓ roasted zucchini
• 150 g walnuts
• 50 g basil
• 3 roasted garlic cloves
• 1 lemon lemon juice
• 3 tablespoons olive oil
• 150 ml water
• 1 pinch sea salt
• 450 g dried pasta
• 1 batch pesto
• 2 ⅔ roasted zucchini
• 1 handful spinach
• 1 dash pasta water
• 1 handful walnuts
• 1 pinch black pepper

Instructions

1. Preheat oven to 190°C fan / 400°F. Halve the courgettes lengthways and cut into half moons. Place on a baking tray, drizzle with olive oil and a pinch of salt; cook for 20 minutes until soft. Then remove from the oven and set aside to cool slightly.
2. Place ⅓ of the roasted courgette into a powerful blender or food processor, along with the toasted walnuts, basil, roasted garlic cloves, lemon juice, 3 tablespoons of olive oil, water and a pinch of salt. Blend until everything comes together to form a slightly chunky pesto; add a dash more water, if needed, to blend it together.
3. Cook the pasta according to packet instructions. Once cooked, drain, reserving a little of the pasta water, and pour back into the pan.
4. Mix the pesto through the pasta, along with the remaining roasted courgette and the spinach. Cook over medium heat for a few more minutes, stirring through a dash of the pasta water, until the sauce is smooth and coats the pasta well.
5. Once everything has heated through and the spinach has wilted, remove from the heat. Roughly chop any remaining walnuts and sprinkle on top, along with a pinch of black pepper.