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Tomato And Courgette Pesto Pasta

courgette pesto pasta

This rich courgette pesto pasta is the perfect way to use a glut of courgettes. The sauce is made by blending roasted courgette with fresh basil. It creates a wonderfully savoury and smooth pesto that’s both healthy and delicious.

courgette pesto close

No vegetable epitomises early summer like the humble courgette. Every year around June-July, gardens start to explode with these bulbous vegetables. A single plant is quite prolific in the output it can produce.

Excitement at the new produce quickly turns to dread when the mountains of courgette start piling up in the kitchen larder. If one is not careful, you’ll fast become overwhelmed by the quantities of summer squash in your seasonal dishes.

roasted courgette on a baking tray

I have developed a remedy to this yearly conundrum, my courgette pesto pasta. This speedy and delicious vegan pasta dish uses up not one, not two, but six good-sized courgettes. This recipe is a lifesaver for using up past their best squash that can line the back of my fridge.

courgette pesto in food processor

The sauce made by the courgette is wonderfully rich and savoury. You’ll be amazed at how creamy the pesto comes out and how few fats and oils it uses. It’s the perfect sauce for those looking for a lighter pesto that has fewer calories than usual.

mixing courgette pesto in bowl with pasta

However, don’t let this courgette pasta’s nutritional properties fool you. It doesn’t sacrifice any flavour. I’ve paired this pasta with a blend of tart roasted cherry tomatoes. The acidity and sweetness of the tomatoes against the courgette help cut through the rich sauce and balance the flavours. In other words – it tastes great!

So here’s me hoping this dish helps you with the age-old culinary dilemma – what should I do with all these courgettes? Now you have the answer, make pasta. Or is that the answer to just about everything?

courgette pesto pasta on plate

If you like this courgette pasta you’ll love

Tomato And Courgette Pesto Pasta

This rich courgette pesto pasta is the perfect way to use a glut of courgettes. The sauce is wonderfully savoury and creamy, yet surprisingly healthy and low-calorie.
courgette pesto pasta
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Course Main Course, Pasta

This meal is around 92% less polluting than the average UK meal.

Eating this recipe will save around 2.69 KG CO2e per person.

That’s equivalent to the emissions produced driving 22.26 KM in a modern car.

How do I calculate this?


  • 1.5 kg Courgette (cut into 1cm think slices)
  • 2 Cloves Garlic (roughly chopped)
  • 30 g Basil
  • 2 Tablespoons Olive oil
  • 2 Tablespoons Nutritional yeast
  • 1 Teaspoon Sea salt
  • 300 g Cherry tomatoes
  • 500 g Pasta (cooked to packet instructions until aldente)


  • Preheat your oven to 200˚c/392˚f (fan oven).
  • Place the 1.5kg of sliced courgette and 2 cloves of chopped garlic on a large baking tray. Cover with 2 tablespoons of olive oil and a little sea salt. Place into the oven and roast for 30 minutes until soft and taking on a little colour.
  • When the courgette has around 15 minutes left to cook. Arrange the 300g of cherry tomatoes on a baking tray and place them into the oven with the courgette. Roast for 10-15 minutes until they start to burst and release their juices.
  • Once the courgette has cooked pour them and the garlic into a food processor or blender. Add the 30g of basil, 2 tablespoons of nutritional yeast and 1 tablespoon of sea salt. Then blend into a thick sauce.
  • In a large mixing bowl combine the courgette pesto and 500g of cooked pasta. Toss to coat the pasta evenly.
  • Plate the pasta in individual bowls and add a handful of roast tomatoes to each serving.

Hi i'm Hugo

I started Lowly to help more people discover sustainable food. Planet-friendly food doesn’t have to be bland and boring. My recipes celebrate how diverse and flavourful it truly is.

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Leave a Reply


Alizah Hochstead

June 19, 2022 at 7:37 am

Can one use parsley instead of basil?


    June 19, 2022 at 7:40 am

    I haven’t tried Alizah but I’m sure this would work great. Let me know if you try it out, I’d love to add it as a suggestion for others

Joanna Smith

June 23, 2022 at 12:00 pm

Absolutely delicious. Only 2 of us so halved amounts and worked brilliantly. I will cook this often. Thank you so much.


    June 23, 2022 at 12:38 pm

    Amazing Joanna! Glad you enjoyed it.

Elizabeth Greenwood

August 17, 2022 at 7:24 am

Enjoyed this recipe using tomatoes, basil and courgette from the garden. I would normally have used lots of cheese so you have helped me reduce carbon and it was tasty!


    August 17, 2022 at 8:17 am

    Glad you enjoyed it Elizabeth!


July 30, 2023 at 12:07 pm

incredibly good and easy


December 9, 2023 at 7:02 pm

Tried this tonight as I had the ingredients. Two veggies and one vegan. All loved it! Thankyou, Hugo.
Just found your website and also enjoyed the swede and lentil Dahl. Tasty and tasty easy!