bohemianwanderer – This creamy courgette orecchiette is a quick pasta dish that combines finely diced vegetables with cheese and toasted almonds. The recipe takes approximately five minutes to prepare and 15 minutes to cook. It serves four people and uses simple ingredients that create a creamy sauce without requiring complicated techniques.
The dish uses three large courgettes, which are finely diced into pieces measuring about 3mm by 3mm. Their small size allows the vegetables to settle naturally inside the curved shape of the orecchiette. The recipe calls for 450g of orecchiette, although another small pasta with a similar shape can also be used.
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Use two tablespoons of cream cheese as the base for the creamy element. You can substitute Robiola or double cream if preferred. Add three tablespoons of finely grated parmesan for extra richness and savoury flavour. Serve more parmesan at the table for anyone who wants extra cheese.
Begin by bringing a large pan of water to a boil. Top and tail the courgettes, then finely dice them. Once the water reaches a boil, add salt before putting the pasta into the pan. Cook the pasta according to the timing instructions on its packaging.
While the pasta cooks, prepare the cheese mixture separately. Combine the cream cheese, grated parmesan and black pepper in a small bowl. Mix the ingredients until they form a thick paste. You will later incorporate this mixture into the softened courgettes.
Heat a large frying pan or wok over medium-low heat. Choose a pan large enough to hold the pasta later in the cooking process. Add five tablespoons of olive oil, followed by the diced courgettes and one peeled, bashed garlic clove.
Orecchiette Tosses With Courgette Sauce and Toasted Almonds
Switch off the heat while the pasta continues cooking. When the pasta has approximately one minute remaining, return the courgette pan to the heat. Stir the cream cheese and parmesan mixture into the softened vegetables.
Once the pasta reaches an al dente texture, transfer it directly into the courgette pan. Use a spider sieve or slotted spoon to move the pasta while retaining some cooking water. Alternatively, drain the pasta before adding it to the pan.
Toss the pasta vigorously so the orecchiette, courgettes and cheese mixture combine evenly. This step helps distribute the sauce throughout the pasta. If the mixture looks too watery, continue cooking and tossing the pasta until the sauce thickens.
The small, curved shape of orecchiette helps hold pieces of courgette and the creamy sauce. Finely diced vegetables work particularly well because they can settle into the pasta’s small cavities. This creates a more consistent combination of pasta, vegetables and sauce in each serving.
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The finished pasta is divided between four bowls immediately after the sauce reaches the desired consistency. Each portion is topped with a few lightly toasted flaked almonds. The almonds provide a contrasting crunch against the soft pasta and courgettes.
Additional grated parmesan can be served alongside the pasta. Diners can add more cheese according to their preference. Black pepper also contributes seasoning to the creamy sauce without overpowering the courgettes.
The recipe provides a straightforward way to build a creamy pasta sauce using vegetables, cheese and pasta water. Gently cooking the courgettes preserves their soft texture while avoiding unnecessary browning. The combination of cream cheese and parmesan gives the sauce body, while olive oil helps bring the ingredients together.
