Vegan Courgette Strozzapreti Pasta
Ingredients
- 500g vegan strozzapreti pasta
- 80g frozen peas
- 400g courgette puree
- 200g green courgette
- 40g baby courgette
- 60ml extra virgin olive oil
- 40ml vinaigrette
- Pinch of chilli flakes
- Zest of 2 lemons
- Red amaranth garnish
Courgette Puree
- 1 kg courgettes
- 200ml vegetable stock
- 150g watercress
- 15ml olive oil
- Salt and pepper to taste
Cooking instructions
Courgette Puree
- Grate the courgettes and place into a saucepan with the olive oil. Sweat down gently until cooked and soft with no browning.
- Add the vegetable stock and bring to the boil.
- Place into a food processor with the watercress and blend until smooth.
- Season with salt and pepper.
Dish Assembly
- Slice the green courgettes into half-moon shapes and the baby courgettes into disks.
- Put half the oil into a pan and then add the green courgettes and the chilli flakes to cook gently. Do not let them colour. Once soft, add the courgette puree you made earlier.
- Cook the pasta in boiling water until al dente. Once cooked toss the pasta in the courgette mix.
- Season and place into the centre of the bowl, then add lemon zest.
- Dress the courgette disks in vinaigrette and garnish the pasta.
- Finish with the red amaranth cress.