This pasta dish is quick to make and it's perfect for all seasons. Fettuccine and tagliatelle work well in this, as does short pasta, such as farfalle, conchiglie, maccheroni and penne. If you like your food to be low-carb, simply swap standard wheat pasta for the konjac variety, which is widely available in health food shops such as Holland and Barrett, online and in selected supermarkets. This dish is great when you have unannounced guests, as it takes minutes to make and tastes delicious.
- 320gr of fettuccine
- 3 litres of water
- 3 medium sized yellow courgettes (a mix of green and yellow or just green if you can't find the yellow variety works too)
- 3 tbsp lemon infused olive oil
- 1 tbsp of olive oil
- 1 knob of vegan margarine
- 30 gr of salt for the water
- 1 large onion
- Salt and pepper to taste
- Chili flakes (optional)
Slice the courgettes thinly in half discs and marinade in the lemon oil. Peel and slice the onion thinly (but not too thin or it may burn instead of caramelise). Add a knob of vegan margarine and a tablespoon of olive oil to a pan over a low heat. When the margarine has melted add the onion and cook until it's soft and starts caramelising, then add the sliced courgettes, a little salt and cover. Bring the water to the boil and add 30gr of salt, then add the pasta (if you are using konjac pasta you won't need to cook it. Simply add to the pan of courgettes and onions when they are ready). Cook the pasta for 8-10 minutes (or if you are using a different variety of pasta, check the package for cooking time). Taste - when it's al dente it's ready. Drain the fettuccine keeping a few teaspoons of the cooking water then add to the pan with your onion and courgettes, mixing well. Cook for another 30 seconds to a minute, add salt, pepper and if you like a few chili flakes for a little heat and serve.