Tomato Courgette Orecchiette
We are all always looking for a quick, easy, and delicious weekday dinner inspiration. This orecchiette recipe is packed with sunny courgettes and tomatoes and is a delight on the table every time the sun makes an appearance. This dish is already meat free but can easilly be veganised by removing the feta and replacing the cream with a plant-based version.
Ingredients
Instructions
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Put a large saucepan of water on to boil with a good pinch of salt. Add 1 tsp salt to the boiling water.
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In a pan, drizzle some olive oil. Then add one thinely minced clove of garlic, the italian herbs, and the breadcrumbs. Gently toast on low heat until golden. Set aside.
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Slice the tomatoes in half, peel and dice the courgettes.
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In another pan, drizzle some olive oil and add the second minced clove of garlic. Once the garlic is fragrant, add the tomatoes and the courgettes and gently cook on medium heat until tender.
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In the boiling water, cook the pasta according the package instructions.
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Pour the cream onto the courgette and tomatoes and let simmer gently on low heat until it slightly thickens. Season with salt and pepper to taste.
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Once the pasta is ready, save a few spoons of pasta water for the sauce and combine the pasta with the creamy courgettes and tomatoes.
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Serve with crumbled feta and the toasted breadcrumbs.
