There’s something about recipes tucked inside veg boxes that always feels a little more special – a gentle nudge to cook with what’s in season, slow down, and savour the moment. This dish was inspired by a recipe card from my Riverford veg box, and it has quickly become a favourite.
The magic is in the courgettes: cooked low and slow until they melt down into a silky sauce, infused with garlic, lemon, and olive oil. A swirl of kefir (or crème fraîche) brings gentle tang, while nutritional yeast or parmesan finishes it off with savoury depth. It’s simple, light, and comforting all at once — the kind of pasta you’ll want on repeat all summer.
SLOW-COOKED COURGETTE PASTA
Ingredients
- 500g courgettes, very finely sliced
- 8 garlic cloves, finely chopped
- 200g pasta of your choice (
- ½ lemon, juiced
- 1 tbsp kefir (or crème fraîche)
- Nutritional yeast (or parmesan), to serve
- Olive oil
- Sea salt + black pepper
Method
- Slow-cook the courgettes
Add the courgettes to a saucepan with 2 tbsp olive oil and a pinch of salt. Cook gently on a low heat for around 20 minutes, stirring every so often to stop them catching. They should soften, reduce, and begin to melt into a sauce. - Add the garlic
Stir in the garlic and continue cooking for another 15 minutes. If the courgettes start to stick, add a dash of water to loosen. - Cook the pasta
While the courgettes are softening, cook the pasta in salted boiling water until al dente. Reserve a cup of the pasta water before draining. - Finish the sauce
Season the courgettes with salt, pepper, and a good squeeze of lemon juice. Stir in the kefir (or crème fraîche), a drizzle of good olive oil, and just enough pasta water to loosen the sauce. - Bring it together
Toss the courgettes with the drained pasta, then serve topped with a generous grating of parmesan or a sprinkle of nutritional yeast.
FLEURMENTATION 