Tomato, courgette, cream & oregano pasta
Claire Thomson has produced a week’s worth of easy dinners to help you and your family settle back into the school routine. This creamy courgette and tomato pasta is ready in half an hour, perfect for midweek
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Prep:10 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 759
-
fat 37g
-
saturates 17g
-
carbs 84g
-
sugars 0g
-
fibre 7g
-
protein 20g
-
salt 0.27g
Ingredients
- 4 tbsp olive oil
- 1 onion , finely chopped
- 3 garlic cloves , finely chopped
- 1 courgette , finely chopped
- 1 tsp chilli flakes (optional)
- 2 tbsp tomato purée
- 400g can chopped tomatoes
- 400g penne
- 150ml double cream
- 15g oregano , chopped
- 50g Grana Padano , grated
Method
Heat the oil in a large saucepan over a medium heat and cook the onion and garlic for 5 mins until just softened and fragrant. Stir in the courgette, chilli flakes (if using), tomato purée and chopped tomatoes, stir well, and cook for 8-10 mins more until the courgettes are cooked through.
Meanwhile, cook the pasta until al dente following pack instructions. Drain and set aside, reserving a little of the pasta cooking water.
Reduce the heat on the tomato sauce to low and stir in the cream. Warm through for 5 mins until the sauce has thickened slightly, season well and stir in the oregano.
Add the cooked pasta to the sauce along with a splash of the reserved cooking water to loosen, if needed, and toss well to coat. Top with the grated cheese before serving.
