Courgette and pea pasta
Vivid green and an amazing way to increase your veg intake, this pasta tastes like so much more than the sum of its parts. Garlicky, fresh and vibrant, it’s wonderful.Ìý
This recipe is part of a Vegan budget meal plan for two. In September 2023, this recipe was costed at an average of £1.51 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.
Method
Bring a pan of salted water to the boil and cook the penne until al dente (around 9 minutes).
Meanwhile, warm the olive oil in a small frying pan over a medium-low heat. Fry the garlic for a minute to get it going before adding the courgettes and frying for a further 7–8 minutes, stirring often, until tender and just coloured on the edges. Season with salt and ground black pepper.
Meanwhile, defrost the peas by putting them in a bowl and pouring over boiling water. Leave for 2 minutes, then drain.
Transfer 100g/3½oz of the peas and the parsley (holding back a little to serve) to a blender along with 3 tablespoons of the pasta cooking water (or use a stick blender in a saucepan). Blend to a purée, then pour the sauce into the cooked courgettes along with the 50g/1¾oz reserved peas.ÌýAlternatively, finely chop the peas and parsley together, then mash using a fork, potato masher or pestle and mortar (you won't be able to get it completely smooth) before adding the pasta cooking water.
Drain the pasta, keeping a cup of the cooking water. Add the drained pasta and a few splashes of the cooking water to the pea sauce and cook over a low heat, stirring, until the sauce is coating the pasta. Add a few more splashes of pasta water if needed and season with salt and ground black pepper if needed.
Chop the remaining parsley and serve sprinkled over the pasta.