Crispy Sage, Garlic & Courgette Pasta
Total Time
20 minutes
Prep Time
0 seconds
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 6 tablespoons olive oil
- 1 large handful of sage
- 8 cloves garlic
- 1 small fennel bulb
- 2 small courgettes
- 1 onion
- 150g pasta
- 1 tablespoon plain flour
- 10 fl oz vegetable stock
- 1 tablespoon nutritional yeast
- 2 handfuls of spinach
- ½ lemons
- 1 heaped tablespoon coconut yoghurt
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Preparation
Step 1
Put the oil in a large frying pan over high heat. Add the sage leaves and fry for 2 minutes until they begin to turn dark green and crisp up. Once almost crisp, add the sliced garlic and fry for a further 30 seconds until golden. Remove the sage, garlic and ½ of the oil and set aside.
Step 2
In the remaining oil, over medium heat, fry the fennel, courgettes and onion for 10 minutes until softened. Add the minced garlic and fry for 30 seconds until fragrant.
Step 3
Meanwhile, cook the pasta in a large pan of salted water according to the packet instructions, then drain.
Step 4
Stir the flour into the fennel mixture and cook over medium heat for 30 seconds. Gradually pour in the stock and nutritional yeast and simmer over medium heat to form a thick sauce. Stir in the spinach until wilted. Add the cooked pasta, stirring until coated. Add the lemon juice and season to taste. Swirl through the yoghurt to make it extra creamy and add a splash of water, to create your preferred consistency.
Step 5
Serve topped with the crispy sage, garlic, a drizzle of the reserved oil, plenty of black pepper and a sprinkle of fennel fronds, if you have any.
Step 6
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