Courgette & Basil Pasta With Pesto Crumbs
This delightful creamy courgette and basil pasta bake is a comforting dish that brings together the freshness of courgettes with the richness of crème fraîche and Parmesan. The crispy pesto breadcrumb topping adds a lovely crunch to each bite, making it a satisfying and flavorful meal that is perfect for sharing with loved ones.
— Constant Cookbook
Ingredients
- 500g pack penne
- 5 courgettes , grated
- 2 tbsp olive oil , plus a little extra
- 2 garlic cloves , crushed
- 1 onion , finely chopped
- 500g pot crème fraîche
- 25g Parmesan (or vegetarian alternative), finely grated
- small bunch basil , reserve a few leaves for garnishing
- 85g chunk ciabatta
- handful toasted pine nuts , plus a few extra for sprinkling
Instructions
- 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 crème fraîche and half the Parmesan with seasoning, then tip into an ovenproof dish. Dollop the rest of the crème fraîche 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.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 760 calories
- Fat Content: 44 grams fat
- Saturated Fat Content: 24 grams saturated fat
- Carbohydrate Content: 77 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 0.35 milligram of sodium
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