This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on instagram for her latest recipes, news and events.
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A really quick and delicious pasta dish, using gorgeous fresh courgette and loads of garlic! You can cut down the garlic if you prefer but it does make the dish extra tasty.
175g linguine *
2 courgettes
4 cloves garlic
100ml olive oil
1 fresh green chili
15g chives **
juice & zest half lemon
salt & pepper to taste
Bring a large pan of salted water to the boil. Cook your linguine for about 10 minutes, according to packet instructions; the pasta should be al dente.
Drain but save some about 200ml of the cooking water. *
While the pasta is cooking prep your veg, wash the courgettes, sliced into quarters lengthwise and then thinly slice. Grate the garlic, slice the chili and roughly chop the chives. Once the pasta is almost ready, heat a large non stick fry pan on medium heat. Add about half the olive oil, then the courgette with your garlic and a splash of the cooking water. Cook for a about 4 minutes, add the drained pasta, stir through, you probably will need to add a little more water to loosen the pasta and create a light sauce. Grate the zest of your lemon in and squeeze the juice of half of it along with the rest of the olive oil, your sliced fresh chili and chives. Taste, remember your pasta water was salted, season as desired. Finish with an extra drizzle of olive oil and sprinkle of nutritional yeast to make it a little more creamy.
*Using the cooking water from your pasta while finishing the pasta really helps bring the dish together to make a delicious smooth sauce, (courtesy of the salt and starch in that water).
** you can switch our the chives for parsley, thyme would also be nice, or finely chopped rosemary, but use a little less.
