I was feeling like making a pasta dish today and I wanted it to be creamy and gorgeous with a refreshing and peppery finish, this is how this creamy pasta with courgette and rocket salad was born.
I love courgettes and tomatoes in pasta dishes, although I didn’t fancy to use some tomato passata this time.
I wanted it to be creamy an slightly coloured. I always have some homemade stracchino in the fridge, as I remake it at least once a week and I like to use it everywhere really, in pizzas, piadinas, on crackers/toasts/bread.. and – last but not least – I truly love its consistency in pasta dishes. If you’ve never had it before with pasta I really recommend you to give it a try, and, if you don’t find it gorgeous, blame me! 😀 Seriously, it is heavenly, at least for me 🙂
Creamy Courgette and Rocket Pasta Recipe
Ingredients (4 servings):
320 gr Pasta
200 gr Vegan Stracchino
1 Large Courgette (or 2 small) Julienne cut
150 ml Plant Based Milk (Soy)
50 gr Rocket Salad
2 tbs Olive Oil
2 tbs Nutritional Yeast
1 tbs Tomato Sauce
1/2 tsp Smoked Paprika
1/2 tsp Garlic Powder
1/4 tsp Nutmeg
5-6 Cherry Tomatoes to garnish (optional)
Salt
Pepper
Method:
Sauté the courgette in a pan with olive oil, garlic and a pinch of salt.
In the meantime place into a blender the stracchino, the tomato paste, the milk, the paprika and some salt and pepper.
Blend until smooth and uniform, then pour over the sauté courgette and cook for 5 to 10 minutes.
Boil the pasta according to its cooking time indicated on the bag.
Drain the pasta “al dente” (1 minute-ish before its cooking time) making sure to save some of its cooking water (roughly half of a glass).
Pour the pasta, the cooking water and the nutritional yeast in the pan along with the courgette sauce, and cook for 2-3 minutes more.
Add the rocket salad in the last 10 seconds and give it a little stir.
Serve immediately with some cherry tomatoes cut in halves and an extra sprinkle of nutritional yeast 🙂
I hope you enjoyed this recipe! If you do, take a look to this amazing Beetroot Tagliatelle with Mushroom Ragù and Parsley&Spinach Pesto!
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