Veggie pasta bake recipe for 6 people, takes only 40 mins; recipe has penne, courgette, olive oil, garlic clove, onion, creme fraiche, parmesan, basil, ciabatta and pine nut.
Courgette & basil pasta with pesto crumbs
Course: Veggie pasta bake
Servings
6
servings
Prep time
15 mins
Ingredients
- Penne: 500g pack penne
- Garlic Clove: 2 garlic cloves, crushed
- Parmesan: 25g parmesan (or vegetarian alternative), finely grated
- Olive Oil: 2 tbsp olive oil, plus a little extra
- Onion: 1 onion, finely chopped
- Courgette: 5 courgettes, grated
- Basil: small bunch basil, reserve a few leaves for garnishing
- Ciabatta: 85g chunk ciabatta
- Creme Fraiche: 500g pot creme fraiche
- Pine Nut: handful toasted pine nuts, plus a few extra for sprinkling
Directions
- Slightly undercook the pasta, then drain, reserving a ladleful of cooking water. Rinse the pasta with cold water to cool. Drain again, toss in a little oil to stop it sticking together and set aside while you get the rest of the bake ready.
- Fry the courgettes in oil for about 10 mins to drive off most of the liquid; they should reduce down a lot. Add the garlic and onion to the pan, cook for 2 mins more, then season really well and add to the pasta. Stir in most of the creme fraiche and half the Parmesan with seasoning, then tip into an ovenproof dish. Dollop the rest of the creme fraiche over the top.
- Heat oven to 180C/160C fan/gas 4. Whizz nearly all of the basil, remaining cheese, bread and pine nuts together to make pesto crumbs, then scatter all over the top. Finish with a few more pine nuts. Bake for 20 mins until the topping is crisp and bubbling at the edges. Serve with a few more basil leaves scattered over.
