Hi, I’m Tamsin! Garnish with freshly chopped parsley and some freshly ground black pepper Serve immediately. In a medium saute pan over medium heat, heat the olive oil then add the chopped onions. Place in a bowl and serve. This recipe was adapted from, « Cucumber-Avocado Tea Sandwiches (gluten-free option, vegan option), Indian Spiced Tofu (or Paneer) w/Peppers (vegan, gluten-free) ». Glad you enjoyed it! It’s so easy and tastes much better than the store-bought jars, so why not! Roasted peppers really change the taste. Let me know in the comments or tag me on Instagram @cupfulofkale, Wow what a beautiful dish !! I hope this recipe makes you excited for courgette/zuchinni season! It's the perfect summer pasta! Cook until they begin to soften. Fresh, light and creamy roasted courgette pesto pasta is the ultimate summery pasta dish! The roasted courgettes are then ready to go in a food processor. Preheat oven to 180C/350F. Thanks for the tips! GET MORE VEGAN RECIPES SENT STRAIGHT TO YOUR INBOX – SUBSCRIBE HERE . Once the pasta is done, scoop out 1/4 cup of pasta water. More.. I went for casarecce pasta which is great with pesto sauces, it clings to the ridges making sure every piece of pasta has a good helping of sauce! Stir/saute until tender crisp, about 6-8 minutes., 2 large zucchinis, coarsely grated (not to fine such that the water comes out), 1 small entire head of garlic, peeled and finely chopped, 2 1/2 cup medium shell or penne pasta (Gluten-free option: use your favorite gluten free pasta or cooked spaghetti squash), 1/2 cup shredded cheese, mix of Mozzarella and Parmesan, use vegan Daiya shredded mozzarella for vegan option, or simply omit cheese), (optional) 1 cup plain organic breadcrumbs + salt/garlic powder/olive oil. Heat some olive oil in a non-stick pot at medium heat. Add the minced garlic, cook 1 to 2 minutes then finally add the zucchini and red bell pepper. Thanks for letting me know! Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Serves: 4 225g (8oz) uncooked pasta 1 vegetable stock cube 4 courgettes, diced 2 red onions, finely sliced 2 garlic cloves, crushed 1 red chilli, sliced Place pine nuts in a small dry frying pan on medium heat and toast for a few minutes until turning golden brown. Your email address will not be published. Place pepper halves, skin side up, on a foil-lined baking sheet. Stop cooking the pasta 1 minute before al dente. She shares her culinary experiences and passion for cooking through her myriad of recipes. Love the roasted pepper taste..I ended up baking it instead of broiling. To the courgette add the halloumi cheese pieces, red Peppadews, olive oil and lemon juice. When the courgettes are golden brown, soft and starting to fall apart remove from the oven and place in a food processor with the pine nuts and remaining ingredients apart from the oil. I like to blitz mine in the food processor until creamy but not completely blended, so you can still see specs of the courgette. Trim 2 lb. Yum!! Add the zucchini and saute until it is wilted. Heat the pasta mixture until the pasta is al dente (another minute or two). Packed with seasonal courgettes, spinach, basil and toasted pine nuts. Discard the seeds and membranes. My husband loved this dish and the taste of the roasted red peppers made the sauce really unique!!! Season to taste with salt and freshly ground black pepper. Broil for 10 minutes or until blackened. zucchini or summer... 3.. Cut the bell pepper in half lengthwise. So glad you enjoyed it...basil sounds like a great addition. Add in tomatoes, salt, pepper, and basil; cook until flavors are blended, stirring occasionally, about 20 minutes. When the pasta is almost ready, scoop out 1/4 cup of the pasta water which your going to add to the drained pasta and pesto. Place on a baking sheet, toss in some olive oil, salt and pepper and place in the oven for around 15 minutes. Before I made this dish I never realized how easy it was to roast peppers! Add the pasta to the sauce and combine. Taste and season with salt and pepper. Anjali is the author of Vegetarian Gastronomy, a website dedicated to Vegan Cooking with many Gluten-free options. Thanks for the review! Sprinkle the shredded cheese over the top (or omit). Glad you guys enjoyed it! All you need to do is cut them into semi circle slices, drizzle with oil salt and pepper and roast for 15 minutes. I love simple light recipes that are also easy to make. Remove and peel the skin off. Broil on LO until the cheese is melted and/or breadcrumbs are golden brown. Made this today for dinner! Whether it’s spaghetti, penne or fusilli this sauce will take your pasta to the next level. Something about fresh mint brings back my childhood., 27 Great Tasting Vegan Pasta Recipes for Your Delight - Lifesoever, […] Roasted Courgette Pesto Pasta by Tamsin from Cupful of Kale#11 Creamy Vegan Sausage & Pasta Skillet by Rene from This Savory […], Healthy Pesto Recipes: 15 Unique & Delicious Options | Nutrition in the Kitch, […] Vegan Roasted Courgette Pesto Pasta from Cupful of Kale  […]. Drain pasta and add the pesto, mix and then add the pasta water. For more vegan pasta recipes you may enjoy these: Roasted red pepper and sundried tomato pasta, Butternut squash carbonara with coconut bacon. Season with salt and pepper to taste. We just made this dish again at home as well! Roasted courgettes are blended into a creamy, fresh pesto sauce. The courgettes get roasted until soft and golden which make for a really creamy sauce, without cream! Slowly pour in the olive oil whilst giving it a final blitz. Thanks! Add in tomatoes, salt, pepper, and basil; cook until flavors are blended, stirring occasionally, about 20 minutes. Glad you loved it! Toss with pasta… Yes the flavor of the roasted red peppers taste great...and I love how you can't even tell there's so much zucchini in there! Set aside. Easy to make. Cook pasta according to packet instructions. I love seeing all your photos of my recipe recreations! Whilst they’re roasting you can toast your pine nuts, either in a dry pan or in the oven for a few minutes. Add the tomato red pepper puree and let it simmer for 15-20 minutes, covered. Instantly place bell pepper in a zip-log plastic bag and seal, or place in a bowl and cover with kitchen towel until cooled. Along with spinach, basil, toasted pine nuts and vegan parmesan. Cut courgettes in half lengthways and then cut into semi circle slices. Alternatively place in the oven for a few minutes. Great - will definitely be making again. As always if you make this roasted courgette pesto pasta be sure to leave me a comment, rate this recipe and tag me on Instagram. Season with salt & pepper to taste. Place on a baking sheet, toss in some olive oil, salt and pepper and place in the oven for around 15 minutes. It’s zingy, fresh, flavourful and obviously vegan! Let it sit for 10 minutes. If adding spice, add 1 teasp red crushed peppers and combine.