Main Dishesdeliciouslyella
Crispy Sage, Garlic & Courgette Pasta
With crispy sage, loads of garlic, a little lemon and a spoonful of creamy coconut yoghurt, this veggie-packed pasta is full of flavour. It’s quick, easy and healthy — ideal for a simple midweek supper.
👥 2 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
📝 Preparation Steps
1
Put the oil in a large frying pan over high heat. Add the sage leaves and fry for ⏱️ 2 minutes until they begin to turn dark green and crisp up. Once almost crisp, add the sliced garlic and fry for a further ⏱️ 30 seconds until golden. Remove the sage, garlic and ½ of the oil and set aside.
2
In the remaining oil, over medium heat, fry the fennel, courgettes and onion for ⏱️ 10 minutes until softened. Add the minced garlic and fry for ⏱️ 30 seconds until fragrant.
onion1
3
Meanwhile, cook the pasta in a large pan of salted water according to the packet instructions, then drain.
4
Stir the flour into the fennel mixture and cook over medium heat for ⏱️ 30 seconds. Gradually pour in the stock and nutritional yeast and simmer over medium heat to form a thick sauce. Stir in the spinach until wilted. Add the cooked pasta, stirring until coated. Add the lemon juice and season to taste. Swirl through the yoghurt to make it extra creamy and add a splash of water, to create your preferred consistency.
nutritional yeast1 tablespoonlemon0.5
5
Serve topped with the crispy sage, garlic, a drizzle of the reserved oil, plenty of black pepper and a sprinkle of fennel fronds, if you have any.
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