A vibrant, seasonal, and plant-based dish featuring paccheri pasta, sautéed courgettes, and a blend of fresh herbs. This recipe is both delicious and enjoyable, perfect for a hearty meal. Serves 4.
1: Chop the courgettes into semi circles, lightly salt & pat dry.
2: In a deep frying pan warm 3tbsp of olive oil on a high heat & sauté the courgettes for several minutes on each side until slightly charred & browned.
3: Turn down the heat, add 1tbsp more olive oil & add the diced onion. Fry until translucent with a pinch of salt & sugar.
4: Add the minced garlic with the red pepper flakes & fry until fragrant.
5: As the courgettes begin to caramelise, add a glass of white wine to deglaze the pan.
6: Get your paccheri onto boil in salted water.
7: Add the nutritional yeast to the courgette mix with a ladle of pasta water to create a creamy emulsion. Season to taste with plenty of black pepper.
8: When the pasta is almost al dente, add to the courgettes with another ladle of pasta water.
9: Toast the walnuts in a pan until fragrant, then chop until coarse & set aside.
10: Roughly chop the mint, basil & add to the pasta with the juice of ½ a lemon. Season to taste, adding more lemon, nooch, salt & pepper if needed.
11: Plate up. Pasta, spoonfuls of sauce, courgettes, crunchy walnut topping & a drizzle more extra virgin olive oil. Enjoy!
