Roasted courgette and basil pasta
Fusilli with roasted courgette and garlic, finished with basil and lemon.
Approximate total time: 40 min4 servingsItalian-inspiredMeal base: Wheat pasta
100% plant-based
Choose vegan versions of the stock, pasta, sauces and other packaged products listed in the recipe.
Ingredients
For 4 servings.
Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.
- 450 g courgette
- 3 tbsp olive oil
- 1 garlic bulb
- 280 g egg-free fusilli
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp chilli flakes, optional
- 1 cup basil leaves
Step-by-step method
- Heat the oven to 200°C. Dice the courgette; separate and peel the garlic cloves.
- Toss courgette with 1 tbsp oil and roast for 10 minutes.
- Place garlic and remaining oil in another ovenproof dish. Roast alongside the courgette for another 20 minutes until both are golden.
- Meanwhile, cook fusilli in salted boiling water according to the packet. Drain.
- Toss pasta with courgette, garlic and all the roasting oil.
- Add lemon juice and zest, salt, pepper, chilli and torn basil. Mix and serve.
✦ Kitchen tip
The source allows a choice of pasta shape; this version uses fusilli.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.