Courgette, Asparagus, and Parsley Pasta Sauce
I was almost reluctant to include this recipe as the vegetables used are out of season (although widely available, for better or worse). I did however, include it to encourage you to try the pan-steaming method that I discussed in the Aubergine Tomato Sauce recipe (and not just because I had a half packet of pasta left from a few nights ago that I wanted to use up...). This time however, the oil is not heated, but added raw at the end which allows for a sweet velvety textured 'sauce'.
Ingredients: (serves two adults and a toddler)
- 2 X medium courgette
- 1 X bunch asparagus, tough stems removed
- 1 X clove of garlic
- 1 X small handful of parsley
- 1 tbs vegetable bouillon
- 1/2 cup water
- 2 tbs extra virgin olive oil
Method: (see video below)
- Bring a pot of water to the boil and cook your chosen pasta. We like our pasta with a bit of 'bite', so I set the timer for one minute less than the packet instructs. Taste pasta while it cooks for your preferred texture. Don't forget to add salt to the water before you add the pasta! I've made that mistake before, and the cooked pasta can be disappointing if you omit the salt.
- Chop the asparagus to roughly the same size as the penne, or other pasta that you are using (let's not think spaghetti here).
- Dice the courgette.
- Bash and finely chop the garlic.
- Add ingredients to the veg to the pan along with the water and bouillon, cover and bring to a gentle simmer for approx. 5 min. The asparagus should be cooked, but with a little 'bite' to it, as close as possible to the texture of the pasta.
- When the veg are ready, take off of the heat, stir in the olive oil and parsley, mix well and then add the cooked pasta. Serve and enjoy!