4 Ingredient Courgette Lemon & Basil Pasta

Fry courgettes

1. Heat the olive oil in a large frying pan over a medium heat until hot
2. Generously sprinkle salt evenly into the oil, or toss the courgettes with salt in a bowl
3. Add the courgettes cut side down and cook for 6–8 minutes
4. Turn over and cook for another 6–8 minutes until deeply golden and almost charred
5. Be patient and keep the heat moderate so the courgettes cook through
6. If they’re not soft enough to mash, add a splash of water, cover with a lid and steam for 5 minutes

Cook pasta

1. Cook the pasta according to packet instructions in generously salted water
2. Drain, reserving around 250ml pasta water

Combine

1. Mash the courgettes with a potato masher or the back of a fork
2. Add the cooked pasta and half the reserved pasta water
3. Stir and toss to emulsify into a glossy sauce
4. Tear in the basil and add the juice and zest of half the lemon
5. Add more pasta water if needed to loosen
6. Taste and season with more lemon juice, salt and pepper if needed

Serve

1. Optionally stir through 1–2 tbsp butter or plant based butter for extra richness
2. Divide among bowls
3. Drizzle with extra virgin olive oil
4. Optionally finish with nutritional yeast, cheese or plant based cheese