Dreamy courgette pasta

I can’t even describe how much more beautiful this is than it seems.

Put it this way, my boy doesn’t even like courgettes but I gave him a bowl of this and he asked for seconds!

The key is seasoning and herb’ing it well and adding enough wine to infuse the courgettes with a delicate zing. Normally I like courgettes with a bit of crunch but you need quite the opposite here, cook them well, let them absorb the flavours until they’re soft and will melt gorgeously into the pasta.

The pasta shape here is important too, this casarecce pasta holds the sauce and juices so you get dreamy flavour with every mouthful.

Prep time: 10 mins
Cook time: 15 mins
Servings: 2-3
Servings: 2-3


  • 180g of casarecce pasta
  • 1 yellow onion finely chopped
  • 1 clove of garlic crushed
  • 5 medium to large fresh courgettes cut in half lengthways then sliced into pound coin thickness pieces.
  • about a teacup of dry white wine
  • 2 dessert spoons of full fat creme fraiche
  • 1 tbsps olive oil
  • knob of butter for frying
  • sea salt black pepper
  • finely chopped parsley aplenty (I used frozen)
  • grated fresh Parmesan to serve


Boil a large pan of salted water and start cooking the pasta

Fry the onion and garlic in a good amount of olive oil and butter until the onion is translucent.

Add the courgettes* and cook for a few minutes on a high heat to give them a slight nuttiness. Then add the wine and sizzle it off. Throw in the salt and pepper – use plenty, this is no dish to skimp on seasoning. Continue to cook until the courgettes are a little bit pulpy but still definable then stir in the creme fraiche, some of the chopped parsley and let it all bubble and reduce for another few mins.

*I also aded a few frozen sliced ones I had knocking about.

When the pasta is al dente drain it (but not fully) and throw it into the pan with the courgettes, give it all a stir over a high heat for a minute or two before turning into bowls and adding an obscene amount of Parmesan, some more coarse ground black pepper and a sprinkle of finely chopped bright green parsley.

Nutrition Info


You might not put courgettes at the top of the ‘superfoods’ list but that would be a tragedy as they have a really broad range of nutrients even if not as massively stuffed with one or the other as something like broccoli.

Their top one is copper; copper is needed to make collagen, that vital thing that holds lots of bits of us together! It also helps to convert carbohydrates into energy, as well as incorporating iron into red blood cells. Copper is a co-factor for an enzyme called superoxide dismutase, which is one of the major antioxidant enzymes in your body – a co-factor means a kind of helper.

Courgettes are also an excellent source of manganese, which is great for bones and skin and again is a co-factor for that superoxide thing I mentioned above 🙂

And let’s not overlook their brilliant amount of fibre, essential if you want happy gut flora!

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Portion Guidelines

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