No image available
Member recipe

Penne in a courgette sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by

Servings

Serves 4

Comfort food at it's best.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 courgette
  • 2 cloves of garlic
  • 2 tbsp of butter
  • 1 tbsp oil
  • 4 rashers of bacon
  • 350g penne pasta
  • 50g Parmesan, grated
  • 3 heaped tbsp creme fraiche

Method

    1. Slice the courgette into slices - about the width of your finger. Finely slice the gardlic and add them to a large pan with the butter and oil. Place over a medium heat and cook gently for 15-20 minutes. If the courgette starts to brown too much, turn the heat down.
    2. Once the courgette is soft, remove from the heat and set aside. Cook the bacon until crispy and golden, then chop into pieces. Boil a pan of salted water and add the pasta - cook following packet instructions.
    3. While the pasta is cooking, put the courgette pan back over a gentle heat. Using the back of a wooden spoon, squash and mash the courgettes into a rough puree. Turn the heat off and beat in the cheese and creme fraiche until smooth. Stir in the bacon and season with pepper.
    4. Drain the pasta once cooked and tip into the pan with the sauce. Put back over a very gentle heat and stir until the pasta is coated. Transfer to warmed bowls or plates and serve with more Parmesan.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
helenrothwell
17th Sep, 2011
5.05
This is a great way of using courgettes, because it lends itself to the way that they are porous and absorb flavours, and then take on an unusual texture. I found the addition of some seasoning (go easy on the salt as the Parmesan is already quite salty) and a bit of basil helps. Reminded me of recipes that use grated courgette, but this is a less messy and - I think - yummier way of doing something a bit different than the more usual roasting or ribonning of them -- lovely!
helenrothwell
17th Sep, 2011
5.05
This is a great way of using courgettes, because it lends itself to the way that they are porous and absorb flavours, and then take on an unusual texture. I found the addition of some seasoning (go easy on the salt as the Parmesan is already quite salty) and a bit of basil helps. Reminded me of recipes that use grated courgette, but this is a less messy and - I think - yummier way of doing something a bit different than the more usual roasting or ribonning of them -- lovely!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.