Creamy Courgette and Dill Pasta

I’m a huge pasta lover and I don’t feel guilty about it. It is my homemade fast food. I’m not a big fan of takeaways and like to eat home cooked food even when I finish work very late. This creamy vegan courgette and dill spaghetti takes only few ingredients and it is ready in half an hour.

I like to make this with classic spaghetti because it mixes much better with the zucchini pieces. I usually chop the courgettes in half or quarter and slice them or into thin sticks. I try to cook them lightly to keep the crunchiness and the green colour. It is a harmonic combination with fresh dill and distinctive nutty, warm nutmeg.

The white creamy sauce is nut free, gluten free, dairy free and egg free. The pasta is matter of choice you can make the dish completely gluten free.

You can serve it with crushed pepper or with toasted pine nuts if you like.

Creamy Courgette and Dill Pasta

Hajnal I’m a huge pasta lover and I don’t feel guilty about it. It is my homemade fast food. I’m not a big fan of takeaways and like to eat home… Dinner vegan courgette and dill pasta Italian Print This

Serves: 4 Prep Time: 15 minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

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Ingredients

• 1 small onion finely chopped
• 4 cloves of garlic minced
• 1 courgette 
• 250 ml plant-based cream
• 1/2 tsp ground nutmeg
• salt
• pepper
• 3 tbsp olive oil
• handful of coarsely chopped dill
• spaghetti for 4

Instructions

1. Boil some water and cook pasta as per instruction on the packaging. Keep 1/4 of the cooking water when drain the pasta.
2. Heat the olive oil in a deep pan or skillet. Add the chopped onion, cook and stir occasionally until soft and translucent.
3. Add the minced garlic and the courgette and cook for 5 minutes. Stir occasionally.
4.  Add nutmeg, salt and pepper. Stir to combine the seasoning and pour the cream over the courgette. Cook for one more minute.
5. Taste, adjust the salt and stir in the chopped dill and the pasta with the cooking water. Combine well and after a minute close the heat.
6. Crush some black pepper on top and serve.

Notes

I usually make 250g pasta for 4 servings but you can adjust to personal preference.