Name: Creamy courgette spaghetti
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 375 gram spaghetti; 50 gram butter, chopped; 250 gram Portobello mushrooms, sliced; 1 leek, thinly sliced; 1 large courgette, cut into batons; 2 garlic cloves, crushed; 3 teaspoon fresh thyme leaves; 300 millilitre cream; lemon wedges to serve; Lemon pecorino crumbs; 50 gram butter; 1 cup panko breadcrumbs; 1/4 cup finely grated pecorino; 2 teaspoon finely grated lemon zest

Creamy courgette spaghetti

This comforting and perfectly creamy courgette spaghetti is a quick and easy dish that is packed with flavour and combines to create a delicious budget-friendly weeknight meal

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

375 gram spaghetti

50 gram butter, chopped

250 gram Portobello mushrooms, sliced

1 leek, thinly sliced

1 large courgette, cut into batons

2 garlic cloves, crushed

3 teaspoon fresh thyme leaves

300 millilitre cream

lemon wedges to serve

Lemon pecorino crumbs

50 gram butter

1 cup panko breadcrumbs

1/4 cup finely grated pecorino

2 teaspoon finely grated lemon zest

Method

1.Preheat oven to hot, 200°C.

2.In a large saucepan of boiling, salted water, cook pasta for 8 minutes until just tender. Drain well. Keep warm in pan.

3.LEMON PECORINO CRUMBS. In a large frying pan, melt butter on medium. Add crumbs and cook, stirring, for 1 minute until golden. Transfer to a bowl. Cool. Stir cheese and zest through. Season.

4.In a large frying pan, melt butter on medium. Sauté mushrooms, leek, courgette, garlic and thyme for 4-5 minutes until tender. Mix in cream and bring to a simmer, stirring. Season to taste.

5.Add sauce to pasta in pan, tossing well on low for 1-2 minutes. Sprinkle with crumb mixture. Serve with lemon wedges.

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