Slow cooker courgette pasta

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Slow cooked courgette pasta

Serves 2, prep 5 mins, cook 40 mins

Watch as the pan full of courgettes collapses into a thick and unctuous sauce. Very low and very slow is the key. Don't be shy of having a play by adding some fresh herbs to the final mix or a pinch or 2 of dried chilli.

4-500g courgettes, very finely sliced

2 garlic cloves, finely chopped

200g pasta of your choosing

1 lemon

1 tbsp crème fraiche - optional

Parmesan, Pecorino or vegan cheese alternative salt and pepper

Heap the courgette slices into a sauce pan with 2 tablespoons of olive. Add a pinch of salt and cook on a low heat for about 20 minutes, they should start to cook and reduce. Stir every so often and make sure they aren't catching on the bottom of the pan.

Add the garlic and continue to cook for another 15 minutes, adding a dash of water now and then if it starts to catch.

Meanwhile cook your pasta.

Season the courgettes with salt, pepper and a squeeze or 2 of lemon juice. Stir in the crème fraiche, some good olive oil and a dash of the pasta water to loosen.

Mix with the drained pasta and top with a generous grating of cheese.

--
Pippa Gawley
Tel/What's App: +44 7980 921030

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