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.

Course Main Course, Pasta

Cuisine European, Italian

Diet Low Calorie, Low Lactose, Vegan, Vegetarian

Keyword courgette pasta, courgette pasta recipe, courgette pesto, roast courgette recipe, tomato and courgette pasta

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings

Calories 413

Ingredients

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

Instructions

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.

Nutrition