A creamy and comforting dish made with courgettes, garlic, red chilli, and nutritional yeast, perfect for a midweek meal. This recipe is simple and delightful, sure to impress anyone who tries it.
1: Thinly slice your courgettes with a mandolin or knife, marinate in fridge for an hour if desired with garlic, salt, pepper, and olive oil.
2: Warm a splash of olive oil in a frying pan at medium high heat.
3: Mince garlic and finely chop half a red chilli. Sauté until fragrant (1 min), then add courgettes. Continue to sauté for 5-10 mins until softened.
4: Add cream to the courgettes and mix in nutritional yeast if using. Stir to combine.
5: Boil pasta in salted water, reserving some pasta water.
6: Add al dente pasta to the courgettes with 1-2 ladles of pasta water, mixing to combine well.
7: Grate in lemon zest and add chopped basil.
8: Serve in bowls topped with a drizzle of olive oil and additional basil if desired.
