Serves
2 People
Cooking Time
10 minutes
Season
Dietary
This recipe was created by Kali Hamm, plant-based chef and member of Hackney's veg bag scheme Growing Communities. It's a really quick and delicious pasta dish, using gorgeous fresh courgette and loads of garlic. You can cut down the garlic if you prefer but it does make the dish extra tasty.
Ingredients:
- 175g linguine
- 500g courgettes
- 4 cloves garlic
- 100ml olive oil
- 1 fresh green chilli
- 15g chives (alternatively try parsley, thyme or even rosemary)
- Juice & zest half lemon
- Salt & pepper to taste
Method:
1. Bring a large pan of salted water to the boil. Cook your linguine for about 10 minutes, according to packet instructions; the pasta should be al dente.
2. Drain but save some about 200ml of the cooking water - using the cooking water from your pasta while finishing the pasta really helps bring the dish together to make a delicious smooth sauce, courtesy of the salt and starch in that water.
3. While the pasta is cooking prep your veg, wash the courgettes, sliced into quarters lengthwise and then thinly slice. Grate the garlic, slice the chili and roughly chop the chives.
4. Once the pasta is almost ready, heat a large non-stick frying pan on medium heat. Add about half the olive oil, then the courgette with your garlic and a splash of the cooking water. Cook for about 4 minutes, add the drained pasta, stir through, you probably will need to add a little more of the reserved water to loosen the pasta and create a light sauce.
5. Grate the zest of your lemon in and squeeze the juice of half of it along with the rest of the olive oil, your sliced fresh chilli and chives. Finish with an extra drizzle of olive oil and sprinkle of nutritional yeast to make it a little more creamy.
