Creamy Courgette Mafaldine

Directions

1. 1

   Thinly slice your courgettes with a mandolin or knife. This step is optional, but I like to marinate in the fridge for an hour (longer the better) in a bowl with 1 grated garlic clove, a pinch of chilli, salt, pepper + a splash of olive oil.

2. 2

   Once marinated, or if you skip this step, warm a splash of oil in a frying pan at a medium high heat.

3. 3

   Mince the garlic + finely chop 1/2 a red chilli. Sautée until fragrant (1 min), then add the courgettes. Sauté for a further 5-10 mins, or until softened.

4. 4

   Add your cream (I mixed with a near-empty red pesto jar), then add the nutritional yeast if using. Stir to combine.

5. 5

   Get your pasta onto boil in salted water, reserving pasta water.

6. 6

   Add the al dente pasta to the courgettes with 1-2 ladles of pasta water, mixing to combine well. Grate in some lemon zest + a handful of chopped basil.

7. 7

   To serve, place in bowls, top with a drizzle of good oil + more basil if you like - enjoy!