#easypastarecipe #easyrecipe #courgettespasta #pastaeasytaste #vegetarian
3 Zucchini (in Summer you can use Zucchini blossoms)
1 pack of soy-cream (or double-cream) – about 100 g.
1 teaspoon of curry
200 g fusilli or other types of pasta
Salt and pepper
Olive extra virgin oil 3 tablespoons
2/3 tablespoons of grated Parmesan cheese
Cut the zucchini into thin slices, put the oil in a non-stick pan on medium heat, add the zucchini and cook, stirring, for 2/3 minutes. Add salt, then soy-cream (or double cream) and the curry. Put aside.
Put a pan of water on for the pasta, add salt (1 tablespoon each liter of water) when it comes to the boil, then add the fusilli – cooking, depending on packet instructions, though tasting a couple of minutes before they’re meant to be ready.
Before draining the pasta, remove a cup of starchy cooking water.
Add the drained pasta to the pan of zucchini, add the tablespoons of grated Parmesan and the pasta-cooking liquid. Combine and taste to see if you wish to add more cheese or salt or pepper.
Background music: “Sonnet” by the Verve