Pesto & courgette pasta bake
- Sarah Cook
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Serves 4 - 5
Easy
Prep: 10 mins
Cook: 40 mins
A star rating of 3.2 out of 5.9 ratingsRate
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A handful of ingredients go a long way in this hearty oven-baked supper- use your favourite pasta shape, but we like rigatoni, bows or macaroni
Freezable (after baking)
Vegetarian
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Looking for more inspiration? Try our healthy slow cooker pasta e fagioli. Next, try our slow cooked courgette pasta, creamy courgette lasagne and slow-cooker vegetable lasagne. Discover more simple pasta recipes.
Ingredients
Nutrition
Units:
MetricUS
-
400g pasta
shapes, try rigatoni, bows or macaroni
-
190g jar or fresh tub of basil pesto
-
500g tub half-fat crème fraîche
-
550g courgette
grated
-
85g fresh breadcrumb
-
olive oil
for drizzling
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Nutrition: per serving (4)
- kcal639
- fat36g
- saturates13g
- carbs62g
- sugars8g
- fibre3g
- protein18g
- salt1.5g
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Method
-
step 1
Heat oven to 180C/160C fan/gas 4. Cook the pasta for 1-2 mins less than the pack instructions say, so that it has a little more bite. Reserve a ladle of cooking water.
-
step 2
Meanwhile, mix the pesto, crème fraîche and courgettes together. Add the pasta and stir well, adding a little of the reserved water to create a good sauce consistency. Taste and season.
-
step 3
Tip the pasta and sauce into a baking dish and scatter over the breadcrumbs. Drizzle with a little olive oil and bake for 20 mins until the topping is crisp.
Recipe from Good Food magazine, August 2013
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A star rating of 3.2 out of 5.9 ratings
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