Pasta, Courgette and Mozzarella is a delicious and easy mid week meal from Hugh Fearnley-Whittingstall, featured in Vegetarian Living Magazine April 2013 (with my little tweaks)
Pasta, Courgette and Mozzarella (with added olives and sun dried tomatoes)
Ingredients:
500g courgettes
3 tbsp olive oil
350g Penne pasta (I wanted to have enough for left overs the next day)
2 balls of vegetarian mozzarella
4 tablespoons of cottage cheese
100g Freshly grated vegetarian parmesan
3 tbsp chopped sun dried tomatoes
150g tin of sliced black olives
Method:
Preheat the oven to 190 degrees Celcius and prepare an oven proof dish
Cut the courgettes to 3mm slices (I used my food processor with the slicing blade)
Heat the oil in a large pan and add the courgettes
One the courgettes are sizzling but not brown, turn down the heat and add a little salt
Stir and break up the courgettes by squashing them with your spoon
Continue to heat until they are almost mush (about 30 minutes)
Add the garlic
Meanwhile, cook the pasta to 2 minutes less than the packet instructions (so it is underdone)
Drain the pasta, add the courgette mixture, sun dried tomatoes and sliced black olives along with the cottage cheese, torn mozzarella, salt and pepper then stir to combine well
Transfer to the oven proof dish, grate over some veggie parmesan
Bake in the oven for 20 minutes or until golden and piping hot
Serve with fresh salad leaves and an additional grating of cheese
- 500g courgettes
- 3 tbsp olive oil
- 350g Penne pasta (I wanted to have enough for left overs the next day)
- 2 balls of vegetarian mozarella
- 4 tablespoons of cottage cheese
- Freshly grated vegetarian parmesan
- 3 tbsp chopped sun dried tomatoes
- 150g tin of sliced black olives
- Preheat the oven to 190 degrees Celcius and prepare an oven proof dish
- Cut the courgettes to 3mm slices (I used my food processor with the slicing blade)
- Heat the oil in a large pan and add the courgettes
- One the courgettes are sizzling but not brown, turn down the heat and add a little salt
- Stir and break up the courgettes by squashing them with your spoon
- Continue to heat until they are almost mush (about 30 minutes)
- Add the garlic
- Meanwhile, cook the pasta to 2 minutes less than the packet instructions (so it is underdone)
- Drain the pasta, add the courgette mixture, sun dried tomatoes and sliced black olives along with the cottage cheese, torn mozarella, salt and pepper then stir to combine well
- Transfer to the oven proof dish, grate over some veggie parmesan
- Bake in the oven for 20 minutes or until golden and piping hot
- Serve with fresh salad leaves and an additional grating of cheese
