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Vegetable Pasta

Name: Vegetable Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 large courgettes, trimmed; 175 g (6oz) dried pasta - we used conchiglie; 250 g (9oz) frozen peas; 1/2 tbsp olive oil; 250 g (9oz) cherry tomatoes; 1 tsp. fresh oregano leaves, plus extra to garnish; 150 mL (5fl oz) vegetable stock; 100 mL (3 1/2fl oz) half-fat crème fraîche; 1 tbsp. wholegrain mustard; Zest of 1 lemon; Parmesan, optional (if cooking for vegetarians, remember to use vegetarian parmesan)

This quick pan sauce will see you turn to this pasta recipe time and time again

By The GH Kitchen TeamPublished: 04 February 2011

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Yields:

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Cal/Serv:

285

Ingredients

2 large courgettes, trimmed
175 g (6oz) dried pasta - we used conchiglie
250 g (9oz) frozen peas
1/2 tbsp olive oil
250 g (9oz) cherry tomatoes
1 tsp. fresh oregano leaves, plus extra to garnish
150 ml (5fl oz) vegetable stock
100 ml (3 1/2fl oz) half-fat crème fraîche
1 Tbsp. wholegrain mustard
Zest of 1 lemon
Parmesan, optional (if cooking for vegetarians, remember to use vegetarian parmesan)

Directions

1. Step 1
  Bring a large pan of salted water to the boil. Peel the courgettes into ribbons using a vegetable peeler and set aside. Cook the pasta in the boiling water according to packet instructions. Add the courgette ribbons and peas 1min before the pasta is due to be ready. Drain and return mixture to the pan.
2. Step 2
  Meanwhile, heat oil in a separate frying pan and cook the tomatoes for 3min until they start to collapse. Add the oregano, stock, crème fraîche, mustard, lemon zest and lots of seasoning. Stir to combine. Pour sauce into the pasta pan and mix. Check the seasoning and divide pasta among four warmed bowls. Garnish with extra oregano and parmesan, if you like.

Oregano

Use 1tsp dried oregano if you can't find fresh.

Per Serving:

Calories: 285
Total carbs: 44 g
Sugars: 6 g
Total fat: 8 g
Saturated fat: 3 g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

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