07/07/2023
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πΏHello! We are back with another recipe! Today Iβm sharing a pasta dish which is summery, fresh & delicious! β£
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πΏStrips of courgette & linguine pasta, dressed with a fresh garlic, lemon & olive oil dressing. Topped with pine nuts, fresh basilβ¦ Simple & just so delicious!β£
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INGREDIENTS: (2 servings) β£
pasta:β£
200g linguine pasta β£
Generous pinch of saltβ£
For the courgette:β£
2 tbsp extra virgin olive oilβ£
2 shallots, finely chopped β£
3 garlic cloves, finely grated β£
Zest from 1 lemon, juice from 1/2 lemon β£
2 tbsp nutritional yeast β£
2 courgettes, cut longways into ribbons using peeler β£
1/2 cup pasta water β£
20g vegan butter β£
1 tbsp white wine or cider vinegarβ£
Generous pinch of salt and cracked black pepperβ£
To garnish: β£
30g pine nuts, toasted in dry frying pan β£
Fresh basil, sliced to garnish β£
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METHOD:β£
Firstly boil a pan of water with the heaped tsp sea salt. Once bubbling add the linguine pasta and cook as per instructions on the packet. Once cooked, scoop the 1/2 cup of pasta water & put to one side. Drain the rest of the water and set aside.β£
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While the pasta is cooking, heat the frying pan with the olive oil and cook the shallots on a medium heat until soft and translucent. Now add the grated garlic, nutritional yeast, lemon juice and zest and the courgette ribbons. Cook in the pan until the courgette softens and starts to golden in colour.β£
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Now add the linguine, vinegar, vegan butter and pasta water and mix through until the butter is melted. β£
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TO SERVE:β£
Split the portion between two, top with your toasted pine nuts, chopped basil & a drizzle of olive oil & enjoy! βοΈβ£
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I hope you love the recipe! Please tag in your β£creations, I would love to see them! β£
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With love,β£β£
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Tanzie π©πΌβπ³ππ±β£
