Creamy courgette pasta

Name: Creamy courgette pasta
Total time: 2400 s
Yield: 3-4 people
Cuisine: British
Ingredients: 250 g spaghetti; 1 small onion; 3 cloves garlic; 2 courgettes (or part of a large marrow); 60 g frozen peas; 125 ml white wine; 120 ml double cream; Salt; Pepper

Sam Meadley @samm

Bristol, England, United Kingdom

Tonight’s dinner, using part of a huge marrow given to us by @stefanedwards and inspired no doubt by @matt’s many pasta and cream recipes.

Sam Meadley @samm

Bristol, England, United Kingdom

Tonight’s dinner, using part of a huge marrow given to us by @stefanedwards and inspired no doubt by @matt’s many pasta and cream recipes.

Saved

Ingredients

40 mins

3-4 people

250 gspaghetti
1small onion
3 clovesgarlic
2courgettes (or part of a large marrow)
60 gfrozen peas
125 mlwhite wine
120 mldouble cream
Salt
Pepper

Saved

Steps

40 mins

1

Bring a pot of water to the boil and cook the spaghetti.
2

Whilst the spaghetti is cooking, make the sauce. Chop the onion and garlic. Finely slice the courgette/marrow.
3

Add oil to the pan, get it hot and add the garlic, onion and courgette.
4

Cook on a medium heat until courgette and onion soften and start to brown. Stir through the frozen peas and cook for another minute or so. Season well with salt and pepper.
5

Pour in the wine and cook until reduced by half.
6

Pour in the cream and mix well. Reduce the heat and cook for another 4-5 minutes.
7

Drain the cooked spaghetti and stir through the sauce in the pan making sure it’s evenly coated. Serve with a generous helping of black pepper.