Courgette and mustard pasta

Serves 2

After a busy weekend when there are no left-overs in the fridge my first stop for recipe inspiration is the community garden. Last Monday my pickings were a courgette and some mustard frills lettuce that was completely over-grown: no good for salad any more but perfect for stir-fries. You might find your inspiration in the veg drawer of the fridge: whatever you find is bound to make a great Meat-Free Monday pasta dish.

  • 1 large clove garlic
  • 1 red or green chilli
  • 1 large courgette
  • 1 large handful of leafy veg: chard, spinach, mustard greens etc
  • 50-75g pasta per person
  • 1-2 tbsp olive oil
  • Freshly grated nutmeg
  • Double cream
  • Grated cheese
  1. Peel and finely slice the garlic. Seed and finely chop the chilli. Slice the courgette and wash and finely shred the leafy veg.
  2. Bring a large pan of water to the boil, add the pasta of your choice and cook as directed.
  3. Meanwhile, heat a frying pan, add the oil and take the pan off the heat. Add the garlic (removing the pan from the heat stops the garlic burning). Return the pan to the heat, add the courgette and chilli and cook for 2-3 minutes over a medium heat until the courgette is well softened. Add the shredded greens and cook until wilted then add as much cream as you dare and cook until the pasta is ready. Season to taste with nutmeg, salt and pepper.
  4. Drain the pasta and add it to the pan, tossing it in the creamy sauce. Add some grated cheese - whatever you have - and serve.

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